Rocket, Fennel and Herb salad with Goat's Cheese
Prep and cook time: Up to 30 mins
Serves: 4
Ingredients
20g pack marjoram, washed and picked
8 x 15ml spoons extra virgin olive oil
2 x 100g packs goat's cheese
50g pack organic rocket
1 fennel bulb, halved and very finely sliced
50g pitted black olives
20g pack lemon basil, washed and picked
Juice ½ lemon
Salt and freshly ground black pepper
2 red chillies, deseeded and finely sliced
Method
Preheat the oven to 200°C, 400°F, Gas Mark 6.
Place the marjoram in a mortar and grind with a pestle, alternatively, finely chop. Combine with 2 x 15ml spoons of the olive oil and rub all over the goat's cheese. Place the goat's cheese on a baking sheet and cook in the oven for approximately 10-15 minutes or until golden brown. Place the rocket, fennel, olives and lemon basil in a bowl, dress with the remaining olive oil, lemon juice and season to taste.
Divide between 4 serving plates, crumble over
the cheese and scatter with the chilli.
Nutrition Info (per serving): 331 calories, 32 g fat.
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