|Image source : Taste.com.au|
1 bunch rhubarb, ends trimmed, cut into 5cm lengths diagonally
3 teaspoons honey
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
120g baby rocket leaves or 1 green oak lettuce, leaves separated
1/3 cup (35g) walnut halves, toasted
100g goat's cheese, crumbled
2 tablespoons chives, coarsely chopped
- Preheat oven to 180C. Line a baking tray with baking paper. Arrange the rhubarb on the tray. Drizzle with 2 teaspoons honey. Roast for 15 mins or until rhubarb is tender but still holds its shape. Set aside to cool.
- Place the oil, vinegar, mustard, remaining honey and any pan juices from the rhubarb in a screw-top jar. Shake until well combined.
- Arrange the rocket or lettuce and rhubarb in serving bowls. Scatter with walnuts and goat’s cheese. Drizzle with dressing and sprinkle with chives.
Per serve: 256 cals, 8g protein, 21g fat, 7g carbs