serves 2
Creamy and melting herby goat's cheese and stunning smoked salmon make up a fresh and fabulous lunchtime meal.
Allergens
Utensils
Tags
Goat's Cheese
100 grams
Salad Leaves
120 grams
Smoked Salmon
100 grams
Italian Herbs
1 sachet(s)
Tomato
2 unit(s)
Balsamic Vinegar
1 sachet(s)
Oil
to taste
Salt
to taste
Pepper
to taste
- Preheat oven to 220°C/200°C fan/gas mark 7.
- Place the goat's cheese on a lined baking tray.
- In a small bowl, mix the Italian herbs with a good glug of oil.
- Pour the herby oil over the goat's cheese and bake in the oven until starting to melt, 5-6 mins.
- Meanwhile, chop the tomato into 2cm chunks.
- Trim the salad leaves, quarter lengthways and roughly chop widthways.
- Toss the salad leaves and tomato with a drizzle of oil and the balsamic vinegar. Season to taste with salt and pepper.
- Divide your dressed salad between bowls.
- Top with the warmed goat's cheese.
- Tear over small pieces of smoked salmon to finish.
1212
kJ
Energy (kJ)
290
kcal
Energy (kcal)
19.1
g
Fat
9.8
g
of which saturates
8.7
g
Carbohydrate
4
g
of which sugars
1
g
Dietary Fiber
22.6
g
Protein
0
mg
Cholesterol
5.93
g
Salt
