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Peppery goat's cheese with SunBlush salad

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

  • Prep: 5 mins
    Cook: 5 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 310
  • Carbohydrates 8
  • Saturated Fat 11
  • Sugar 5
  • Protein 12
  • Fat 26
  • Fibre 1
  • Salt 1.28

Nutrition per serving

  • Calories 310
  • Carbohydrates 8
  • Saturated Fat 11
  • Sugar 5
  • Protein 12
  • Fat 26
  • Fibre 1
  • Salt 1.28

Ingredients

  • 1 tbsp black peppercorns, crushed
  • 2 x 100g goat's cheese with rind
  • 100g SunBlush or marinated sundried tomatoes, drained and chopped
  • 4 tbsp extra-virgin olive oil (or oil from the tomatoes)
  • 2 tbsp balsamic vinegar
  • 150g bag baby salad leaves

Method

  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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