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Baked goat's cheese with grape, walnut and beetroot salad recipe
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9 ratings
The distinct sweet flavour of Candyfloss grapes is what makes this simple salad so unique. Complete with warm and salty goat's cheese, it's a real feast for the senses. See method
Ingredients
- 50g walnut halves
- 2 x 100g goat’s cheese rounds
- 2 tbsp olive oil, plus extra for greasing
- ½ tsp Dijon mustard
- 1 lemon, juiced
- 1 tsp clear honey
- 250g Candyfloss grapes, halved
- 180g pack Tesco Finest sweet and fiery beetroot, sliced
- 80g pack watercress, spinach and rocket salad
Each serving contains
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Energy
1595kj
386kcal
19%
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Fat
28g
39%
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Saturates
10g
50%
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Sugars
21g
23%
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Salt
1.4g
23%
of the reference intake
Carbohydrate 21.1g
Protein 12.4g
Fibre 1.8g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the walnuts on a baking tray and bake for 5 mins.
- Put the cheeses in a lightly oiled baking tin, then bake for 5 mins until slightly melted; halve. Meanwhile, whisk together the mustard, lemon juice and honey in a small bowl. Season, then whisk in the oil with 2 tsp water until combined.
- To serve, divide the grapes, beetroot and salad leaves between 4 plates and drizzle over the dressing. Top each with a baked goat’s cheese half and a few walnuts. Delicious with crusty bread.
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Salad recipes