Prep Premium Garlic Infused Oil
Prep Premium Balsamic Vinegar
Combine the salad and herb leaves
with the beetroot in a bowl. Add a
little of the Prep Premium Garlic
Infused Oil then season with sea salt
and black pepper.
Heat the garlic oil until hot. Toss the diced bread through the oil until evenly brown. Towel dry, sprinkle with sea salt and keep warm.
Place the salad into four bowls, top with the diced goat’s cheese then sprinkle with the croutons and finish with a swirl of Prep Premium Blaze Balsamic Glaze.
Combine the salad and herb leaves with the beetroot in a bowl. Add a little of the Prep Premium Garlic Infused Oil then season with sea salt and black pepper.
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