I’ve jazzed up plain old goat’s cheese here by rolling it into balls and coating it with seeds to give it an interesting texture and a boost of omega 3. As you eat this fresh, tasty salad you get hit with slightly peppery celery and rocket then sweetness from luscious blueberries followed by a hit of creamy goat’s cheese. I finish the salad with good quality olive oil and balsamic reduction to bring it all together. So simple!
(serves 2)
Ingredients
120g rocket leaves
150g fresh goat’s cheese
100g blueberries
3 tbsp mixed seeds
Approx 10cm piece cucumber, diced
1/2 red onion, finely sliced
1 large stick of celery
Balsamic vinegar reduction
Extra virgin olive oil
Salt and pepper
Method
Wash the rocket leaves then set aside. Roll the goat’s cheese into balls then roll the goat’s cheese into the seeds in the palm of your hand so that they stick. Cut the goat’s cheese balls in half. To assemble the salad, lay some leaves in a bowl, then add some of the chopped vegetables and goat’s cheese, then repeat. Season each layer with salt, pepper, olive oil and balsamic reduction as you plate up the salad.
