Warm Goats Cheese Salad
4 servings, ready in 11 minutes
This light yet tasty salad is perfect for summer evenings or any time you fancy a quick and delicious meal.
Serves: 4
Preparation time: 10 minutes
Cooking time: 1-2 minutes
Method
To make the dressing, combine all the ingredients in a screw top container, shake and leave to infuse.
Preheat the grill to medium.
Heat a small frying pan, add the pine nuts and dry fry for 1-2 minutes, stirring until toasted golden. Set aside.
Slice the cheese into 4 rounds.
Arrange on a piece of foil and cook under the preheated grill for 1-2 minutes, until beginning to brown and bubble.
Arrange the leaves on 2 serving plates, with the beetroot, avocado and tomatoes.
Place the cheese slices on top, sprinkle with the pine nuts and drizzle with the dressing.
Serve immediately with fresh granary bread.
Ingredients
- 25g pine nuts
- 150g mixed salad leaves
- 110g ready prepared beetroot, cut in wedges
- 1 small avocado, peeled, stoned and cut in slices
- 8 cherry tomatoes, halved
- 200g goats cheese with rind
- Chilled fresh granary bread to serve
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- For the dressing
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- 2 tsp SPLENDA® Stevia Crystal
- 1 tbsp fresh lemon juice
- 3 tbsp olive oil
- 1 tbsp lemon thyme leaves
- ½ clove garlic
- Crushed pinch salt and pepper
Nutrition information
| per serving | |
| Energy | 349kcal |
| Fat | 30.70g |
| of which saturates | 11.50g |
| Carbohydrate | 5.6g |
| of which sugars | 4.30g |
| Fibre | 3.00g |
| Protein | 13.20g |
| Salt | 1.10g |
