Thu, May 24 2012
herb salad with goat's cheese
Preheat your oven to 200°C/400°F/gas 6.
Ingredients
• a bunch of fresh marjoram, leaves picked
• 8 tablespoons extra virgin olive oil
• sea salt and freshly ground black pepper
• 2 good handfuls of rocket
• 1 bulb of fennel, halved and very finely sliced
• a handful of good-quality black olives
• a bunch of lemon basil, leaves picked
• juice of ½ a lemon
• 200g goats' cheese, crumbled
• 2 fresh red chillies, deseeded and finely sliced
Nutrition Information
Serving Size 1 (259g)
Recipe makes 4 servings
Calories 215
Calories from Fat 137 (63%)
Amount Per Serving %DV
Total Fat 15.3g 23%
Saturated Fat 7.1g 35%
Monounsaturated Fat 4.6g
Polyunsaturated Fat 2.3g
Trans Fat 0.0g
Cholesterol 24mg 8%
Sodium 179mg 7%
Potassium 637mg 18%
Total Carbohydrate 12.4g 4%
Dietary Fiber 4.0g 16%
Sugars 8.3g
Protein 10.3g 20%
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Preheat your oven to 200°C/400°F/gas 6.
Chop the marjoram leaves, or pound them in a pestle and mortar. Put
them in a bowl with a couple of tablespoons of olive oil and a pinch of
pepper. Rub this mixture all over the goats' cheese and bake in the
preheated oven for around 10 to 15 minutes until nice and golden.
Toss the rocket, fennel, olives and lemon basil together in a bowl.
Dress your salad with around 6 tablespoons of extra virgin olive oil
and just over half your lemon juice, and season. Divide over four
plates and sprinkle over the crumbled goat’s cheese and sliced chilli
... fantastic!
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