Herb salad with goat's cheese

Name: Herb salad with goat's cheese
Total time: 25 min
Yield: 4
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

A lovely little summer side salad or starter

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

Serves 4

Cooks In25 minutes

DifficultySuper easy

Cheese, Gluten-free, Vegetarian

Nutrition per serving

Calories

392

20%
Fat

34.2g

49%
Saturates

13.0g

65%
Protein

12.8g

26%
Carbs

6.2g

2%
Sugars

1.8g

2%

Of an adult's reference intake

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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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