Baked goat's cheese with grape, walnut and beetroot salad recipe
The distinct sweet flavour of Candyfloss grapes is what makes this simple salad so unique. Complete with warm and salty goat's cheese, it's a real feast for the senses.
See method- Serves 4
- 10 mins to prepare and 10 mins to cook
- 386 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 50g walnut halves
- 2 x 100g goat’s cheese rounds
- 2 tbsp olive oil, plus extra for greasing
- ½ tsp Dijon mustard
- 1 lemon, juiced
- 1 tsp clear honey
- 250g Candyfloss grapes, halved
- 180g pack Tesco Finest sweet and fiery beetroot, sliced
- 80g pack watercress, spinach and rocket salad
Each serving contains
- Energy
- 1595kJ 386.0kcal
- Fat
- 28g
- Saturates
- 10g
- Salt
- 1.4g
- Sugars
- 21g
of the Reference intake
Carbohydrate 21.1gProtein 12.4gFibre 1.8g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the walnuts on a baking tray and bake for 5 mins.
- Put the cheeses in a lightly oiled baking tin, then bake for 5 mins until slightly melted; halve. Meanwhile, whisk together the mustard, lemon juice and honey in a small bowl. Season, then whisk in the oil with 2 tsp water until combined.
- To serve, divide the grapes, beetroot and salad leaves between 4 plates and drizzle over the dressing. Top each with a baked goat’s cheese half and a few walnuts. Delicious with crusty bread.
- See more Salad recipes
