serves 2
A wonderfully crusty ciabatta covered in melted goat's cheese accompanies a honey mustard salad packed with fresh veg.
Allergens
Utensils
Tags
Goat's Cheese
100 grams
Ciabatta
2 unit(s)
Honey Mustard Dressing
1 sachet(s)
Salad Leaves
120 grams
Hazelnuts
10 grams
Tomato
2 unit(s)
Cucumber
1 unit(s)
Harissa Spice Mix
1 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the goat's cheese into rounds. Halve the ciabatta lengthways, then halve each half widthways.
- Spread the cheese over each piece of ciabatta and pop onto a lined baking tray. Sprinkle over the harissa spice mix and season with pepper and a drizzle of oil.
- Bake on the top shelf until the bread is toasted and the cheese is melted, 8-10 mins.
- Meanwhile, thinly slice the tomatoes. Roughly chop the hazelnuts.
- Trim and roughly chop the salad leaves.
- Trim the cucumber and halve lengthways. Chop widthways into thin semicircles.
- In a salad bowl, toss together tomatoes, salad leaves, nuts, cucumber and honey mustard dressing.
- Season with salt and pepper.
- Divide the salad between plates.
- Serve the goat's cheese ciabatta alongside.
1624
kJ
Energy (kJ)
388
kcal
Energy (kcal)
21.3
g
Fat
9.6
g
of which saturates
35.8
g
Carbohydrate
7.7
g
of which sugars
4.2
g
Dietary Fiber
15.5
g
Protein
0
mg
Cholesterol
5.65
g
Salt
