Category: starter / main course
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Ingredients:
Serves 2 - 4
50g lamb's lettuce
6 cherry tomatoes
50g lamb's lettuce
6 cherry tomatoes
1 avocado
2 small beetroots
2 small beetroots
50g roasted red peppers (tinned / bottled)
100g slice of goats cheese log
chopped parsley
4 tbsp olive oil
2 tbsp balsamic vinegar
1 teaspoon dijon mustard
salt and pepper
100g slice of goats cheese log
chopped parsley
4 tbsp olive oil
2 tbsp balsamic vinegar
1 teaspoon dijon mustard
salt and pepper
Preparation:
1. Preheat the oven-grill at 200C
2. Meanwhile, dispose the lamb's lettuce onto a large plate
2. Meanwhile, dispose the lamb's lettuce onto a large plate
3. Half the cherry tomatoes, cut the avocado and beetroot into pieces, tear the roasted red peppers into strips, dispose all the ingredients on top of the lamb's lettuce and sprinkle with chopped parsley
4. Place the goats cheese on a sheet of greaseproof paper and bake for 5 minutes
5. Prepare the dressing: in a bowl or vinaigrette shaker, mix the olive oil, balsamic vinegar, dijon mustard and season with salt and pepper
6. Pour the dressing on the salad and top with the warm goats cheese (either whole or in pieces)
4. Place the goats cheese on a sheet of greaseproof paper and bake for 5 minutes
5. Prepare the dressing: in a bowl or vinaigrette shaker, mix the olive oil, balsamic vinegar, dijon mustard and season with salt and pepper
6. Pour the dressing on the salad and top with the warm goats cheese (either whole or in pieces)
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