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Goat Cheese Salad

This Goat Cheese Salad is the most delicious of goat cheese recipes and makes an ideal light meal.

To roast the butternut: peel the butternut and cut it in half. Discard the seed. Chop the butternut into inch (2½ cm) cubes. Place them on a baking tray. Massage a little oil into the pieces. Bake at 350° F / 180° C for about 40 minutes, until they are soft and slightly browned.

To roast the pecans, place them on a baking sheet and roast at 350° F / 180° C for about 10 minutes. Alternatively, place them in a frying pan (with no oil) and "fry" until they are slightly toasted. Either way be careful that they don't burn. Be mindful of the fact that due to the high oil content, the pecans will continue to cook for a minute or so after they have been removed from the heat.

A little effort

Preparation time: 20 minutes

Cooking time: 10 minutes

Serves: 4 - 6

Ingredients:

½ lettuce head (about 4 cups lettuce)

7oz / 200g goat cheese

8oz / 250g bacon

12oz / 350g roasted butternut, cooled

4oz / 100g green beans, lightly boiled and refreshed

4oz / 100g croutons

4oz / 100g cherry tomatoes

4oz / 100g pecan nuts, lightly roasted

4 tablespoons toasted sesame seeds

Dressing:

2 tablespoons balsamic vinegar

4 tablespoons walnut or pumpkin seed oil (olive oil will do)

½ teaspoon Dijon mustard

Method:

Fry or bake the bacon until it is crisp. Chop off any fat and discard. Chop the bacon into tiny pieces.
Layer the salad on individual plates. Start with a small layer of shredded lettuce leaves.
Scatter over the bacon pieces, butternut, beans, tomatoes, croutons and pecans.
Cut the goat cheese into rounds. Place on a baking sheet and grill until is has just browned and melted slightly.
Mix together the dressing ingredients and drizzle over the salad.
Finally place the grilled goat cheese on top of the salad. Sprinkle over the toasted sesame seeds.
Serve as a light meal with crusty bread.

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SBI!