Roast Kalettes, Medita Cheese & Blood Orange Salad Recipe

Ingredients

1 courgette
200g kalettes
2 tsp cumin seeds
400g blood oranges
400g tin of butter beans
1 tbsp honey
70g Medita sheep's cheese

Prep: 15 mins | Cook: 15 mins

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Method

1. Preheat your oven to 220°C/Fan 200°C/Gas 7. Trim the courgette and slice into 1cm-thick rounds. Trim the woody ends off the kalettes and rinse well.

2. Add the courgette slices to a large roasting tin. Drizzle over ½ tbsp olive oil and season with salt and pepper. Slide into the oven and roast for 10 mins till beginning to soften.

3. Meanwhile, add the kalettes to a bowl. Scatter over cumin seeds and finelt grate in the zest of 1 blood orange. Drizzle over ½ tbsp olive oil. Season with a little salt and pepper. Massage the oil and seasonings into the kalette.

4. Drain and rinse the butter beans. When the courgette has roasted for 10 mins, remove the roasting tin from the oven. Scatter over the kalettes and slide back in to the oven. Roast for 8-10 mins till the kalettes are crispy and the courgette is tender.

5. Using a small, sharp knife, slice the peel off the blood oranges, including the zested orange. Carefully slice the fruit segments out of the membranes. and set them aside Squeeze the membranes over bowl which had the kale in to catch any juice. Scoop in the honey. Drizzle in 1 tbsp olive oil. Season with salt and pepper. Whisk to make a dressing.

6. Remove the veg from the oven. Tumble in the butter beans. Drizzle over the honey and blood orange dressing. Toss well to mix.

7. Divide the salad between 2 plates. Top with the blood orange. Crumble over the Medita cheese and serve.

8. Love Your Leftovers
Leftover Medita cheese will keep for up to 5 days in an airtight container in the fridge. Crumble it over soups or stews for a salty twist.