Photography by 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 goat’s cheese and sliced chilli ... fantastic!
Comments
jase [Visitor]
Sun 19 Aug 2007 @ 05:53
this salad may seem a little unusual but its a belter,bloody great.i do not seed the chillies though,top stuff!
katrina topp [Visitor]
Sat 15 Dec 2007 @ 09:03
your show is so great i hav e a goat who is giving milk to us so me make goats cheese and make that herb and goats cheese salad i didn't think i t would've tasted nice because i never tryed goats cheese or goats milk before but it is a bueaty where do get such a thing like that but any i like your cooking i watch you every time your on i do not miss a show
rate
1284 votesserves 4
ingredients
• 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
• 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
