Peppery goat's cheese with SunBlush salad

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Lesley Waters

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Recipe by Lesley Waters

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1. Spread the pepper on a plate. Cut each cheese in half across the middle and press the cut side into the pepper to coat. Heat a griddle pan over a high heat and add the goat's cheese, pepper side down. Griddle for 2-3 mins or until golden and crusty. Turn over and cook for a further min or until the cheese is soft, but still retaining its shape.
2. Meanwhile, mix the tomatoes, oil and balsamic vinegar in a small bowl and season to taste. Pile the salad leaves onto plates, top each with a slice of the hot peppered cheese and spoon the tomato dressing over before serving.

Per serving

310 kcalories, protein 12g, carbohydrate 8g, fat 26 g, saturated fat 11g, fibre 1g, salt 1.28 g

http://www.bbcgoodfood.com/recipes/1783/

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Ingredients

• 1 tbsp black peppercorns , crushed
• 2 x 100g goat's cheese with rind
• 100g SunBlush or marinated sundried tomatoes , drained and chopped
• 4 tbsp extra-virgin olive oil (or oil from the tomatoes)
• 2 tbsp balsamic vinegar
• 150g bag baby salad leaves

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Cook 5 mins

Ingredients

• 1 tbsp black peppercorns , crushed
• 2 x 100g goat's cheese with rind
• 100g SunBlush or marinated sundried tomatoes , drained and chopped
• 4 tbsp extra-virgin olive oil (or oil from the tomatoes)
• 2 tbsp balsamic vinegar
• 150g bag baby salad leaves

Per serving

310 kcalories, protein 12g, carbohydrate 8g, fat 26 g, saturated fat 11g, fibre 1g, salt 1.28 g

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