Jamie Oliver

Herb salad with goat's cheese

A lovely little summer side salad or starter

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Herb salad with goat's cheese

Serves 4
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    392
    20%
  • Fat
    34.2g
    49%
  • Saturates
    13.0g
    65%
  • Protein
    12.8g
    28%
  • Carbs
    6.2g
    2%
  • Sugar
    1.8g
    2%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    392
    20%
  • Fat
    34.2g
    49%
  • Saturates
    13.0g
    65%
  • Protein
    12.8g
    28%
  • Carbs
    6.2g
    2%
  • Sugar
    1.8g
    2%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 1 bunch fresh marjoram , leaves picked
  • 7 tablespoons extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 2 good handfuls rocket
  • 1 bulb fennel , halved and very finely sliced
  • 1 handful good-quality black olives
  • 1 bunch lemon basil , leaves picked
  • ½ lemon , juice of
  • 200 g goat's cheese , crumbled
  • 2 fresh red chillies , deseeded and finely sliced
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Method

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 tablespoon 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 goat’s cheese and sliced chilli ... fantastic!

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