Preparation: 10 minutes
Cooking: 10 minutes
Servings: 2
You will need:
Salad leaves
Cherry or baby plum tomatoes
200g Cherries
100g Goat's cheese
Hazelnuts (handful)
Blueberries (handful)
For the Dressing
Balsamic vinegar
Groundnut, walnut or sesame oil
Honey
Seasoning
Start by mixing up the dressing, add to griddle pan. Heat pan over medium heat, add cherries and hazelnuts. Keep moving around and cook off until seared. If you don't have a griddle pan you can flash fry in a wok or brown them off using a baking sheet under the grill. Leave to partially cool.
Meantime arrange the salad leaves in a dish, we used home grown beetroot tops, chard and red dazzle lettuce. Add tomatoes and slice over goat's cheese - 50g per person.
When cherries are no longer hot, so as to avoid wilting the salad leaves, but still part warm pour over the ingredients assembled in dish. Scatter with handful of blueberries per person to finish.
Meantime arrange the salad leaves in a dish, we used home grown beetroot tops, chard and red dazzle lettuce. Add tomatoes and slice over goat's cheese - 50g per person.
When cherries are no longer hot, so as to avoid wilting the salad leaves, but still part warm pour over the ingredients assembled in dish. Scatter with handful of blueberries per person to finish.
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