© David Loftus
herb salad with goat's cheese
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 goats cheese and sliced chilli ... fantastic!
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