We are really pleased to be back this autumn with another instalment of our ‘Dining with an Ostomate’ series. Today we are sharing Debbie’s recipe for golden goats’ cheese, beetroot and squash salad. Debbie is our wonderful ‘chef to Ostomates’ and all of her recipes are, of course, designed with Ostomates in mind. In case you’ve missed any of her recipes to date, you can find them all in our Ileostomy, colostomy and stoma support group here. So why not put an apron on and get cooking!
I often make this when I have left over squash, and halve the recipe to make a more substantial main course for two people. If you have an ileostomy, omit the pumpkin seeds. Beetroot may change the colour of your output so don’t be alarmed! Omit the salad leaves if you can’t digest them easily.
Golden Goats Cheese, Beetroot and Squash Salad
Serves 6 as a starter, 2/ 3 as main course
1 x 300g roll of firm goat’s cheese
Plain flour, for coating
1 large egg
50g panko breadcrumbs
25g pumpkin seeds (optional)
Half tsp sea salt
Half butternut squash, peeled, deseeded, & cut into cubes (about 300g prepared weight)
3 tbsp olive oil
1 x bag mixed salad leaves
250g cooked beetroot, diced
Ready-made Balsamic glaze, to serve
Missed out on any of Debbie's earlier recipes? Find them all here. Thoughts on food and cancer, or perhaps a recipe you wish to share? Go ahead and do so using the comments section below. You might also like to join our Ileostomy, colostomy and stoma support group to talk to other Ostomates.
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