Salad of Irish Goats Cheese with Beetroot Blush and Rocket Leaves

The combination of cheese and beetroot is particularly delectable.

Serves 4

4 handfuls rocket leaves 2 soft St Tola or Ardsallagh Goats cheeses 1 tbsp best quality local honey Olive oil 4–6 tbsp Janet’s Country Fayre Beetroot Blush Maldon sea salt Coarsely ground black pepper

Divide the rocket leaves between 4 main course plates. Slice or dice the goat’s cheese and sprinkle on rocket leaves. With a teaspoon, drizzle the honey, olive oil and Beetroot Blush over the rocket. Season with sea salt and black pepper and serve.