Herb salad with goat's cheese

Herb salad with goat's cheese

Serves 4

  • 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

  • juice of ½ lemon

  • 200 g goat's cheese, crumbled

  • 2 fresh red chillies, deseeded and finely sliced

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!

Nutritional Information

Herb salad with goat's cheese

A lovely little summer side salad or starter

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Crumbled goat's cheese, olives and a few slices of fresh chilli give this simple salad real punch
Serves 4
25m
Super easy
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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!

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

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.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 392
    20%
  • Carbs 6.2g
    2%
  • Sugar 1.8g 2%
  • Fat 34.2g 49%
  • Saturates 13.0g 65%
  • Protein 12.8g 28%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 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

  • juice of ½ lemon

  • 200 g goat's cheese, crumbled

  • 2 fresh red chillies, deseeded and finely sliced