Ingredients
- 1 tbsp black peppercorns, crushed
- 2 x goat’s cheese with rind
- 100g SunBlush or marinated sundried tomatoes, drained and chopped
- 4 tbsp extra-virgin olive oil (or oil from the tomatoes)
- 2 tbsp balsamic vinegar
- 150g bag baby salad leaves
Method
- STEP 1
Spread the pepper on a plate. Cut each cheese in half across the middle and press the cut side into the pepper to coat. Heat a griddle pan over a high heat and add the goat’s cheese, pepper side down. Griddle for 2-3 mins or until golden and crusty. Turn over and cook for a further min or until the cheese is soft, but still retaining its shape.
- STEP 2
Meanwhile, mix the tomatoes, oil and balsamic vinegar in a small bowl and season to taste. Pile the salad leaves onto plates, top each with a slice of the hot peppered cheese and spoon the tomato dressing over before serving.
,
, ,Low-Carb
, Ingredients1 tbsp black peppercorns, crushed2 x goat’s cheese with rind100g SunBlush or marinated sundried tomatoes, drained and chopped4 tbsp extra-virgin olive oil (or oil from the tomatoes)2 tbsp balsamic vinegar150g bag baby salad leavesMethodSTEP 1Spread the pepper on a plate. Cut each cheese in half across the middle and press the cut side into the
, http://www.edamam.com/ontologies/edamam.owl#recipe_4a780498e39b4897ce5550ac1b4fcd27
, 4
, Low-Carb
, Vegetarian,Pescatarian,Mediterranean,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,FODMAP-Free,Kosher
, Sulfites
, Ingredients:
- 1.0 tbsp black peppercorns , crushed
- 2 x 100.0g goat's cheese with rind
- 100.0g SunBlush or marinated sundried tomatoes , drained and chopped
- 4.0 tbsp extra-virgin olive oil (or oil from the tomatoes)
- 2.0 tbsp balsamic vinegar
- 150.0g bag baby salad leaves
,
, Ingredients1 tbsp black peppercorns, crushed2 x goat’s cheese with rind100g SunBlush or marinated sundried tomatoes, drained and chopped4 tbsp extra-virgin olive oil (or oil from the tomatoes)2 tbsp balsamic vinegar150g bag baby salad leavesMethodSTEP 1Spread the pepper on a plate. Cut each cheese in half across the middle and press the cut side into the pepper to coat. Heat a griddle pan over a high heat and add the goat’s cheese, pepper side down. Griddle for 2-3 mins or until golden and crusty. Turn over and cook for a further min or until the cheese is soft, but still retaining its shape.STEP 2Meanwhile, mix the tomatoes, oil and balsamic vinegar in a small bowl and season to taste. Pile the salad leaves onto plates, top each with a slice of the hot peppered cheese and spoon the tomato dressing over before serving.
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