Peppery goat's cheese with SunBlush salad
- Lesley Waters
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Serves 4
Easy
Prep: 5 mins
Cook: 5 mins
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Serve this quick salad with warm crusty bread and delight your friends from Lesley Waters
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp black peppercorns
crushed
-
2 x 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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Nutrition: per serving
-
kcal310
-
fat26g
-
saturates11g
-
carbs8g
-
sugars5g
-
fibre1g
-
protein12g
-
salt1.28g
low
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Method
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step 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.
-
step 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.
Recipe from Good Food magazine, March 2006
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