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
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 5 mins
- 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.
- 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, sugar 5g, salt 1.28 g
Recipe from Good Food magazine, March 2006.
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http://www.bbcgoodfood.com/recipes/1783/
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
Preparation 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, sugar 5g, salt 1.28 g
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