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Goat’s Cheese Salad
Ready in 10 minutes
Serves 4 people
No cooking required
Ingredients:
Goat’s Cheese Crostini:
– 4 x 1cm Slices sourdough or Altamura Bread
– 90g soft goat’s cheese
– 6 sun-dried tomatoes in oil, drained and cut into large pieces
– A pinch of dried wild oregano
Salad:
– 100g Cos lettuce, slices into strips
– 60g baby spinach
– 4 baby plum tomatoes, halved
– 8 cucumber slices
– A handful of green beans, blanched for 2 minutes in boiling water
– 250g can butter beans, drained and rinsed
– 6 Peppadew peppers, quartered
– 4 tbsp Balsamic Onions (Onions in Virgin Olive Oil and Balsamic Vinegar)
– 120g Peeled Grilled Peppers, Sliced into strips
– 120ml Creamy herb dressing
Preparation:
Preheat the oven to 220C/425F/Gas Mark 7.
To make the crostini, spread the bread with the goat’s cheese. Top with sun-dried tomatoes and a pinch of oregano. Place on a baking tray and cook for 5-6 minutes. Remove from the oven and cut into pieces.
Mix all the other salad ingredients in a large bowl with the dressing. Arrange the salad on serving plates and top with the hot crostini.
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