Warm Goats Cheese Salad

Warm Goats Cheese Salad

  • Makes4 servings
  • Prep Time10 min
  • Cook Time2 min
  • Total Time12 min
  • Calories349
  • Made withSplenda Granulated Sweetener


    • 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%



    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 minutes, 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.

    Made with

    Splenda Granulated Sweetener

    Recipes You May Also Like