Goats Cheese Salad
Prep time: 20 minutes
Bake time/chill time: 30 minutes
Makes: 1 side salad or two starters
100g blackcurrants, fresh or frozen
1 tbsp honey
180g goat’s cheese
Two garlic cloves
Two sprigs of thyme
For the Granola:
25g plain flour
2 tbsp honey
100g nuts (flaked almonds, walnuts, hazelnuts roughly chopped)
Peel the beetroot and cut into chunks; place on an oven tray with the garlic, salt, pepper, thyme and olive oil, mix well and cover with foil. Bake for 20-30 minutes until cooked, then leave to cool.
To make the granola, rub all the ingredients together with your fingers and then leave in the fridge to harden for about 20 minutes. Once cool, tip onto a baking tray and bake for 10 minutes or so until it starts to turn a lovely golden brown. Remove and leave to cool.
Put the goat’s cheese and the mascarpone into a bowl and use an electric whisk to bring them together; whisk them until the mixture is smooth. Bubble the blackcurrants down with a splash of water, sieve into a bowl and then stir in honey and a good glug of olive oil. This makes a beautiful dressing! Plate everything up as a starter or as a salad for a main course.
Blackcurrants in this recipe have been kindly provided by British Frozen Fruits.
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