To make the dressing, combine all the ingredients in a screw top container, shake and leave to infuse.
Warm Goats Cheese Salad
Warm Goats Cheese Salad
- Makes4 servings
- Prep Time10 min
- Cook Time2 min
- Total Time12 min
- Calories349
- Made withSplenda Granulated Sweetener
Ingredients
- 25 g pine nuts
- 150 g mixed salad leaves
- 110 g ready prepared beetroot, cut in wedges
- 1 small avocado, peeled, stoned and cut in slices
- 8 cherry tomatoes, halved
- 200 g goats cheese with rind
- Chilled fresh granary bread to serve
For the dressing
- 1 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 tablespoon lemon thyme leaves
- ½ clove garlic
- Crushed pinch salt and pepper
- 2 teaspoons SPLENDA® Granulated
Nutrition Info Per Serving
- % Daily Value*
- Energy349 kcal447.44%
- Total Fat30.70 g39.36%
- of which saturates11.50 g4.18%
- Total Carbohydrate5.60 g2.04%
- of which sugars4.30 g1.56%
- Fibre3.00 g10.71%
- Protein13.20 g26.4%
- Salt1.10 g0.4%
Instructions
1
2
Preheat the grill to medium.
3
Heat a small frying pan, add the pine nuts and dry fry for 1-2 minutes, stirring until toasted golden. Set aside.
4
Slice the cheese into 4 rounds.
5
Arrange on a piece of foil and cook under the preheated grill for 1-2 minutes, until beginning to brown and bubble.
6
Arrange the leaves on 2 serving plates, with the beetroot, avocado and tomatoes.
7
Place the cheese slices on top, sprinkle with the pine nuts and drizzle with the dressing.
8
Serve immediately with fresh granary bread.
Made with
Splenda Granulated Sweetener
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