Hot goat's cheese salad
This is an excellent dish for a light lunch or supper. The cheese is grilled and served warm on a bed of salad leaves with roasted tomatoes, garlic and olive oil. There are a number of strong flavours in the salad recipe, so you can exchange the goat's cheese for a milder one, if you prefer. Alternatively, use half the amount of baby spinach leaves together with half the amount of rocket leaves.
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Hot goat's cheese salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 8 oz (225 g) of cherry tomatoes
- 7 oz (200 g) of soft rind goat's cheese
- 2 oz (55 g) of rocket
- 4 cloves of garlic, unpeeled
- 2 tbsp of balsamic vinegar
- 1 tbsp of olive oil
- salt and pepper
Method
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- Preheat the oven to 350 °F (180 °C).
- Place the cherry tomatoes and the unpeeled garlic cloves into a roasting tin. Drizzle with the olive oil and season with salt and pepper.
- Place into the oven and roast for about 20 minutes.
- Take the cheese and remove the rinds from the top and the bottom. Cut in half horizontally.
- Place the cheese pieces into a ovenproof dish and grill under a high heat until they brown and begin to melt.
- Arrange the rocket on two plates and place the roasted tomatoes around the plate and on top of the leaves.
- Remove the cheese from the grill and place in the centre of the plate.
- Pour the vinegar into the roasting tin from the tomatoes and mix together with the juices to form a dressing.
- Drizzle the dressing over the salad and cheese and serve immediately.
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