Herb salad with goat's cheese

Name: Herb salad with goat's cheese
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: a bunch of fresh marjoram, leaves picked; 7 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 goat's cheese, crumbled; 2 fresh red chillies, deseeded and finely sliced

A lovely little summer side salad or starter

Gluten-free Vegetarian

25 mins

Super easy

serves 4

About the recipe

nutrition per serving

392

Calories

20%

34.2g

Fat

49%

13g

Saturates

65%

1.8g

Sugars

12.8g

Protein

26%

6.2g

Carbs

of an adult’s reference intake

Ingredients

a bunch of fresh marjoram, leaves picked

7 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 goat's cheese, crumbled

2 fresh red chillies, deseeded and finely sliced

Method

Crumbled goat's cheese, olives and a few slices of fresh chilli give this simple salad real punch

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!