Family Food Magazine
real good family food
  • Roasted Goats’ Cheese Salad with Toasted Hazelnuts and Blueberry Dressing

    0
    scissors

    Roasted Goats’ Cheese Salad with Toasted Hazelnuts and Blueberry Dressing This salad is the perfect summer starter – but can be served with fresh, crusty bread for a light lunch!

    Recipe and Image Ocean Spray (www.oceanspray.co.uk)

    Roasted Goats’ Cheese Salad with Toasted Hazelnuts and Blueberry Dressing

    Prep Time: 15 minutes

    Cook Time: 10 minutes

    Serving Size: 4

    Ingredients

    • 250g goats’ cheese, sliced
    • 4 -5 tbsp olive oil
    • 2 baby gem lettuces, washed
    • 100g mixed baby lettuce leaves, washed
    • 50g hazelnuts, lightly toasted
    • 4 tbsp Ocean Spray blueberry or blueberry light juice drink
    • 1 tbsp walnut oil
    • Salt and pepper
    • 4 slices of sourdough bread

    Method

    1. Pre heat oven to 200°C, fan oven 180°C, 400°F, gas mark 6
    2. Place the goats’ cheese on a baking tray. Drizzle the cheese with a little of the olive oil, cook for 6 minutes, or until the cheese has melted inside but retained its shape.
    3. Shred the baby gems and mix with the salad leaves. Add half the hazelnuts to the leaves. Lightly crush the remaining hazelnuts with your fingers and set aside.
    4. Gently heat the Ocean Spray blueberry juice drink in a small pan until reduced by half. Cool slightly. Whisk together with the walnut oil and four tablespoons of olive oil. Add the crushed hazelnuts and season.
    5. Toast the bread until golden and rip into croutons.
    6. Drizzle a little of the blueberry dressing over the salad and toss together.
    7. To serve, arrange the dressed salad onto plates. Top with the goats’ cheese and sprinkle with the croutons. Spoon over the remaining blueberry dressing and serve.

     

Leave a reply