Roasted Pear, Beetroot & Greek Style Cheese Salad

Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well. Bake the croutons on the middle shelf until golden, 8-10 mins.

Meanwhile, quarter the pear lengthways (no need to peel), remove the core and cut into thin wedges lengthways.

Trim and halve the green beans. Roughly chop the walnuts. 

Quarter the beetroot and cut into wedges. TIP: Wear gloves when handling the beetroot to avoid staining your hands. 

In a medium bowl, mix together the wholegrain mustard (use less if you'd prefer), cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper, then set your dressing aside.

Once the croutons are golden, remove from the oven and set aside. Wipe the (now empty) baking tray clean.

Pop the beetroot to one side of the baking tray, drizzle with oil and season with salt and pepper. Add the pear slices to the other side. Spread out in a single layer. TIP: Use two baking trays if necessary. 

Bake on the middle shelf until tender, 8-10 mins, then remove and set aside.

While everything roasts, boil a half-full kettle. Pour the boiled water into a saucepan with 1/2 tsp salt on high heat.

Bring back to the boil, then add the beans and cook until just tender, 4-6 mins.

Once cooked, drain in a colander and rinse under cold water. TIP: Running the beans under cold water will keep them vibrant.