Goat’s cheese, sun­flower seed and cran­berry salad

Olive - - Contents -

20 MIN­UTES | SERVES 2 | EASY |

cider vine­gar 1 tbsp di­jon mus­tard Ω tsp olive oil 2 tbsp wa­ter­cress 2 hand­fuls of leaves soft goat’s cheese 1 log, crum­bled dried cran­ber­ries 1 tbsp, chopped MM can­died sun­flower seeds

1 tbsp

• Whisk the vine­gar with the mus­tard, then whisk in the olive oil with some sea­son­ing. Dress the wa­ter­cress with 2 tbsp of the dress­ing then di­vide be­tween

2 plates. Top with the cheese, cran­ber­ries and sun­flower seeds, then driz­zle over the rest of the dress­ing.

PER SERV­ING 754 KCALS | FAT 51.9G SAT­U­RATES 29.2G | CARBS 51.1G | SUG­ARS 10.2G FI­BRE 3.6G | PRO­TEIN 15.9G | SALT 1.6G

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