Toast hazelnuts, edamame beans, sunflower seeds and smoked paprika with a pinch of salt. Toast until natural oils have been released and ingredients are golden brown. Leave to completely cool at the side.
Use cooked beetroot and roast in oven until colour has started to form on beetroot. Leave to side to cool.
Mix all ingredients together, leave some of your seeds until the end, these can be used as garnish on top
1 Chavroux soft goat’s cheese Pyramid
56g beetroots
50g hazelnuts
100g mixed leaf salad
15g edamame beans
15g sunflower seeds
5g smoked paprika
10g French salad dressing
View Method
Recipe Method
Toast hazelnuts, edamame beans, sunflower seeds and smoked paprika with a pinch of salt. Toast until natural oils have been released and ingredients are golden brown. Leave to completely cool at the side.
Use cooked beetroot and roast in oven until colour has started to form on beetroot. Leave to side to cool.
Mix all ingredients together, leave some of your seeds until the end, these can be used as garnish on top
