March 9, 2020
KATAIFI-WRAPPED GOATS’ CHEESE WITH BABY BEETS AND HONEY VINAIGRETTE

by chef Nic van Wyk of Haute Cabriere
Serves 4
INGREDIENTS
2x 100g plain goats’ cheese
250g Kataifi pastry
50ml honey (and a little extra)
50ml white balsamic vinegar
100ml good olive oil
12 baby-red beetroots
2 candy beetroot
100g baby salad leaves
salt and pepper
oil for frying
METHOD
PLATING
Place the baby leaves down from the ‘salad’ mixture, put the goats’ cheese on top, and place the red and candy beetroot around.