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Peppery Goat's Cheese With Sunblush Salad

Chef.Foodie's picture
Ingredients
  Black peppercorns 1 Tablespoon, crushed
  Goat cheese with rind 8 Ounce (200 gram, may use Capricorn)
  Sunblush tomatoes 4 Ounce, drained and chopped (100 gram)
  Extra virgin olive oil 4 Tablespoon
  Balsamic vinegar 2 Tablespoon
  Baby salad leaves 150 Gram (1 bag)
Directions

1. Spread peppercorns on a plate. Cut each cheese in half across the middle, then press cut side into the pepper. Heat a griddle pan, then add the goat's cheese, pepper side down. Griddle for 2-3 mins or until golden and crusty. Turn over, then cook for a further min or until the cheese is soft, but still retaining its shape.
2. Meanwhile, mix tomatoes, oil and vinegar with seasoning. Pile salad leaves onto plates, top each with a slice of the peppered cheese, then spoon dressing over. Serve with warm crusty bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Cheese
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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