Goats Cheese Salad
This vibrant salad is bursting with flavors and textures. Creamy avocado and tangy pink grapefruit mingle with crunchy granola clusters and roasted seeds, all brought together with creamy goat cheese and zesty lemon thyme dressing. Each bite is a delightful medley of sweet, savory, and refreshing notes, making it a perfect option for a light and satisfying meal. Enjoy the contrast of creamy, crunchy, and zesty elements in every forkful of this refreshing dish.
— Constant Cookbook
Ingredients
- 100g Jordans Creations Cranberry & Honey Oat Granola
- 50g pumpkin seeds
- 50g sunflower seeds
- 2 tsp soy sauce
- 100g mixed salad leaves, washed
- 1 pink grapefruit, peeled and segmented
- 1 avocado, peeled and diced
- 150g Soft goat cheese
- For the dressing:
- 1 tbsp lemon thyme, chopped
- 4 tbsp olive oil
- 2 tbsp lemon juice
- Seasoning
Instructions
- Preheat the oven to 180 C. Toss together the pumpkin seeds and sunflower seeds with the soy sauce, and roast for 15 minutes. When roasted, combine with the muesli for a nutty salad sprinkle.
- Combine the dressing ingredients.
- To make the salad, divide the washed salad leaves between each plate. Add the avocado and pink grapefruit, and spoon over the muesli and seed mix.
- Top with the goat cheese, crumbled over, and drizzle over the dressing. Serve immediately.
Yield
Serves 2
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