A classic French salad using a luscious rind-on goat’s cheese, fat juicy blackberries and toasted hazelnuts.
Serves: 2
INGREDIENTS
4 slices baguette, cut 1cm thick on the diagonal
olive oil for brushing
200 grams rind-on goat’s cheese, cut into 8 slices (I used Cranky Goat ‘The Lynton’)
Dressing
3 tablespoons olive oil
1 tablespoon white balsamic vinegar
1 clove garlic, crushed
2 teaspoons whole grain mustard
1 teaspoon honey
sea salt and ground pepper
Salad
large handful wild rocket leaves
1 punnet blackberries
1/3 cup hazelnuts, roasted, skins rubbed off, roughly chopped
METHOD
Preheat the grill to its highest setting.
Brush the bread with a little olive oil and place on a baking tray. Toast one side until lightly golden. Turn over, top with the cheese then grill until lightly golden and molten.
Dressing: Whisk the oil, balsamic, garlic, mustard and honey in a small bowl and season with salt and pepper.
To serve: Divide the rocket between plates and top with the warm cheese toasts. Scatter over the blackberries and hazelnuts then drizzle with some of the dressing. Season with salt and pepper and serve immediately.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!