Peppery Goat's Cheese With SunBlush Salad
This recipe combines the creamy richness of goat's cheese with the bold flavors of peppercorns and tangy sun-dried tomatoes. Griddled to golden perfection, the cheese slices sit atop a bed of fresh baby salad leaves, drizzled with a delightful balsamic tomato dressing. It's a simple yet elegant dish that promises to impress your taste buds with every bite.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
5M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 310 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 1.28 milligram of sodium
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