Goat’s cheese croûton salad
By Mary Cadogan
A vegetarian treat that’s perfect as a starter or light main course
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Cook:40 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 651
-
fat 43.6g
-
saturates 12.9g
-
carbs 48g
-
sugars 0g
-
fibre 3.2g
-
protein 19.3g
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salt 2.47g
Ingredients
- 2 red peppers
- 1 thin baguette
- 2 tbsp olive oil
- 200g firm goat's cheese, such as Capricorn
- large bunch flat leaf parsley
- ½ red onion
- handful of black olives
- large bag mixed salad leaves containing frisée and radicchio or red chicory
- 6 tbsp olive oil
- 2 tbsp walnut oil
- 2 tsp Dijon mustard
- 4 tbsp white wine vinegar
Method
Quarter the peppers and remove the seeds and membrane. Place skin side up under a grill and cook until the skins are blackened. Cover tightly with a sheet of foil until cool enough to handle, then strip off the skins. Slice the peppers into strips and put in a medium sized bowl.
Slice 16 slices from the baguette and place on a baking sheet. Brush with olive oil. Cut 16 slices of goat’s cheese, putting a slice on each piece of bread. Wrap with cling film and chill until ready to cook.
Roughly chop the parsley, then finely chop the red onion and halve and stone the olives. Add to the bowl with the red peppers and mix.
Put the dressing ingredients in a screw-top jar with salt and pepper and shake well.
To serve, preheat the oven to fan 180C/conventional 200C/Gas 6. Bake the toasts for 10 minutes until the cheese has melted and the bread is crisp. Meanwhile, scatter salad leaves over a serving platter and sprinkle with the red pepper mix. Drizzle over three quarters of the dressing and toss. Tuck the toasts among the leaves and drizzle with the remaining dressing.
