Honey Roasted Goat’s Cheese Salad with Raspberry Dressing
A fresh summer salad with honey roasted goat’s cheese, caramelised pine nuts, raspberries, avocado and a fresh raspberry dressing. This salad makes a great starter or light lunch.
Ingredients
Serves 2
Preparation time: 15 minutes
100 g baby spinach (or other preferred leafs)
50 g raspberries
150 g goat’s cheese
3 tbsp pine nuts
2 tbsp honey
1 tbsp olive oil
For the raspberry dressing:
50 g rasberries
2 tbsp balsamic vinegar
1.5 tbsp olive oil
1/2 tsp honey
1/2 tsp mustard
salt & pepper
Method
Preheat upper oven grill to 180 °C.
Wash 100 g baby spinach or other preferred leafs. Cut 1/2 cucumber and 1 avocado. Split between two plates.
Cut a 150 g roll of goat’s cheese into 1 cm slices. Lay an oven tray out with baking paper on and place goat’s cheese on top.
Heat 1 tbsp olive oil in a small frying pan. Add 3 tbsp pine nuts and roast for about 2-3 minutes or until they turn golden. Add 2 tbsp honey and caramelise for 1-2 more minutes.
Drizzle honey and pine nuts over goat’s cheese and bake for 3-5 minutes until the cheese starts melting.
In the meantime, prepare the dressing: Use a hand blender to puree 50g raspberries together with 2 tbsp balsamic vinegar, 1/2 tsp honey and 1/2 tsp mustard. Mix under 1.5 tbsp olive oil and salt and pepper to taste
Split goat’s cheese and 50 g raspberries between the two plates and serve with raspberry dressing.
Enjoy!
