|
Nutrition Information |
Per serving |
|---|---|
|
Energy (kJ/kcal) |
1442 (kJ) |
|
Protein (g) |
13.2g |
|
Carbohydrate (g) |
5.6g |
|
Of which sugars (g) |
4.3g |
|
Fat (g) |
30.7g |
|
Of which saturates (g) |
11.5g |
|
Of which mono-unsaturates (g) |
13.4g |
|
Of which poly-unsaturates (g) |
4.5g |
|
Salt (g) |
1.1g |
|
Fibre (g) |
3.0g |
Warm Goats Cheese Salad with Lemon Thyme Dressing
Serves 4
Preparation Time:
Cooking Time:
This light yet tasty salad is perfect for summer evenings or any time you fancy a quick and delicious meal.
Ingredients:
-
25g (1oz) pine nuts
-
150g (5½oz) mixed salad leaves
-
110g (4oz) ready prepared beetroot, cut in wedges
-
1 small avocado, peeled, stoned and cut in slices
-
8 cherry tomatoes, halved
-
200g (7oz) goats cheese with rind, chilled
-
fresh granary bread to serve
for the dressing:
-
2 tsp SPLENDA® Granulated
-
1 tbsp fresh lemon juice
-
3 tbsp olive oil
-
1 tbsp lemon thyme leaves
-
½ clove garlic, crushed
- pinch salt and pepper
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 min, 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.
