Peppery goat's cheese with SunBlush salad

Peppery goat's cheese with SunBlush salad

Serve this quick salad with warm crusty bread and delight your friends from Lesley Waters

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 5 mins

Method

  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

Recipe from Good Food magazine, March 2006.

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Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 5 mins

Ingredients

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Per serving

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

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