Goat's cheese croûton salad

Goat's cheese croûton salad

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Cook: -
  • Easy
  • Serves 4

A vegetarian treat that's perfect as a starter or light main course

  • Vegetarian
Nutrition: per serving


For the dressing


  • STEP 1

    Quarter the peppers and remove the seeds and membrane. Place skin side up under a grill and cook until the skins are blackened. Cover tightly with a sheet of foil until cool enough to handle, then strip off the skins. Slice the peppers into strips and put in a medium sized bowl.

  • STEP 2

    Slice 16 slices from the baguette and place on a baking sheet. Brush with olive oil. Cut 16 slices of goat’s cheese, putting a slice on each piece of bread. Wrap with cling film and chill until ready to cook.

  • STEP 3

    Roughly chop the parsley, then finely chop the red onion and halve and stone the olives. Add to the bowl with the red peppers and mix.

  • STEP 4

    Put the dressing ingredients in a screw-top jar with salt and pepper and shake well.

  • STEP 5

    To serve, preheat the oven to fan 180C/conventional 200C/Gas 6. Bake the toasts for 10 minutes until the cheese has melted and the bread is crisp. Meanwhile, scatter salad leaves over a serving platter and sprinkle with the red pepper mix. Drizzle over three quarters of the dressing and toss. Tuck the toasts among the leaves and drizzle with the remaining dressing.

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    Rating: 5 out of 5.2 ratings
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