Roasted Pear, Beetroot & Goat's Cheese Salad

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, balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set your dressing aside.

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato. 

Drizzle the smashed potatoes with more oil and return to the top shelf of your oven until golden, 10-15 mins.

Pop the beetroot and pear slices onto another lightly oiled baking tray in a single layer.

Bake on the middle shelf of your 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.