Peppery goat's cheese with SunBlush salad

Peppery goat's cheese with SunBlush salad

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Prep: 5 mins Cook: 5 mins


Serves 4
Serve this quick salad with warm crusty bread and delight your friends from Lesley Waters

Nutrition and extra info

Nutrition: per serving

  • kcal310
  • fat26g
  • saturates11g
  • carbs8g
  • sugars5g
  • fibre1g
  • protein12g
  • salt1.28g
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  • 1 tbsp black peppercorns, crushed
  • 2 x 100g goat's cheese with rind
  • 100g SunBlush or marinated sundried tomatoes, drained and chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 4 tbsp extra-virgin olive oil (or oil from the tomatoes)
  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 150g bag baby salad leaves


  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.

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