Method :
Teat the lettuce into bite-sized
pieces and arrange on individual serving plates. Mix the cheese and chutney together
and spoon the mixture into the stoned prunes. Dice the beetroot and arrange on the
lettuce leaves. Place the prunes on top and scatter
with fresh herbs. Drizzle a little dressing over the top
and serve at once.
Serves 4
In summer, this salad can be decorated
with edible flowers, such as nasturtiums. The prunes can be filled with
grated cheese, such as Cheddar, if preferred.
#ads
Get your herbs and spices' ingredients here
|