Goat's cheese salad with raspberry dressing
Chef:
Lorraine Maher
Prep:
10 mins
Cook:
15 mins
A great lunch or starter, this salad is sure to ignite your taste buds!
30g ground almonds
120g goat's cheese, cut into slices
400g mixed green salads leaves
140g cherry tomatoes, halved
60g fresh raspberries
4 tsp sunflower seeds
For the raspberry dressing:
60g fresh raspberries
1 tbsp red wine vinegar
1 tbsp maple syrup
1 tsp lemon juice
3 tbsp olive oil
Preheat the oven to 180°C. Line a baking tray with non-stick baking paper.
Put the ground almonds on a plate, then gently roll the cheese slices in them to coat both sides. Place the coated cheese on the lined baking tray and cook in the oven for 10-15 minutes.
Meanwhile, toss the salad leaves, cherry tomatoes and raspberries together in a salad bowl.
To make the dressing, blend the raspberries with the red wine vinegar, maple syrup and lemon juice in a food processor, then slowly add the olive oil. Pour into a small jug.
To serve, place a large handful of salad on each plate, then top with two or three cheese slices. Drizzle with the raspberry dressing and sprinkle with the sunflower seeds.
Serves
4
Preparation Time
10 minutes
Cooking Time
15 minutes
Main ingredients
Fruit, Cheese, Vegetables
Recipe Type
Lunch Box, Side Dish, Salads, Vegetarian, Low Calorie
Special Info
Gluten free, Egg free, Vegetarian, Dairy free
Level of Difficulty
Easy
