Serves 4: Prep time 5 mins: Cook time 10 mins
Ingredients
225 g Kalettes
25 g Butter
1 Shallot finely chopped
1 tablespoon Rapeseed Oil
200 g Cooked Beetroot cut into 3cm chunks
125 g Whole cooked chestnuts, vacuum packed
50 g Goats Cheese Crumbled
50 g Toasted Hazelnuts Roughly chopped
Truffle or extra Rapeseed oil
Method
1/ Wash and drain the Kalettes. Slice any large ones in half lengthways.
2/ Heat the butter in a large frying pan, add the finely chopped shallot and cook for a minute or two till softened
3/ Add the Kalettes, season with salt and pepper, then cook for 2-3 minutes until wilted and tender
4/ Gently toss the Kalettes, roasted beetroot, chestnuts and hazelnuts together in the warm pan, off the heat.
5/ Put into a serving dish, crumble over the goat's cheese and drizzle with Rapeseed oil or truffle oil