Jo Pratt's Warm Goat's Cheese Salad with Blueberries and Crunchy Spiced Pecans
Over a year ago
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Ingredients
- 100g pecans
- 1tbsp olive oil
- 2tsp caster sugar
- ¼tsp chilli powder
- 3tbsp extra virgin olive oil
- 1tbsp red wine vinegar
- 2tsp runny honey
- 1tsp Dijon mustard
- 300-400g log of goat's cheese with rind on - or 4 individual rounds
- few sprigs of thyme
- 50g natural dried breadcrumbs
- 2tbsp olive oil, plus extra for brushing
- 1 bag of lambs leaf lettuce
- 1 large ripe avocado, peeled and diced
- 100g blueberries
Accompaniment
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Description
Blueberries are an excellent partner for savoury foods, such as this salad - their rich midnight blue contrasts beautifully with the green leaves.
Method
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1
Preheat the oven to 180C/160C fan/ gas 4. Toss the pecans with the olive oil, caster sugar and chilli powder. Spread onto a baking tray lined with baking parchment, and bake for about 10-15 minutes, turning occasionally until crunchy. leave to cool.
To prepare the dressing, whisk all of the ingredients together in a small bowl. Season with salt and pepper.
If you are using a large piece of goat's cheese, slice the rind off the ends if there is any there, and cut the log into 4 individual rounds. If you are using individual pieces, make sure you have just rind on the outer edges, slicing off any rind from the flat surface.
Finely chop the thyme leaves and mix together with the breadcrumbs in a shallow dish. Season with black pepper. Brush both sides of the goat's cheese rounds with a little olive oil, and press into the breadcrumbs, lightly coating both sides.
Heat the 2 tablespoons of olive oil in a frying pan over a medium heat. Fry the crumbed goat's cheese for a couple of minutes on each side, until lightly golden.
While the cheese is frying, arrange the salad leaves and avocado onto 4 plates. Sit the cheese in the middle and then scatter over the blueberries and spiced pecans.
Drizzle with the dressing and serve.
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