Peppery Goat's Cheese with Sunblush Salad
|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)|
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.