Roasted Beetroot Salad

While the veggies are roasting, roughly chop the walnuts. Trim the green beans, then slice in half. Pick the dill leaves.

Heat a medium frying pan over a medium-high heat. Add the walnuts and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl.

When the veggies are done, return the frying pan to a medium-high heat. Add the green beans and a dash of water and cook, tossing occasionally, until tender, 4-5 minutes. Thinly slice the apple.

In a medium bowl, combine the Dijon mustard, honey, white wine vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). In a large bowl, add the spinach & rocket mix, roasted veggies, green beans, apple, 1/2 the dill and 1/2 the goat cheese. Add the mustard dressing and toss to coat. Season to taste with salt and pepper.