SUM­MER SALAD WITH GOAT’S CHEESE CROU­TONS

Healthy Food Guide (Australia) - - COOK FRESH -

Serves 2 Cost per serve $3.95 Time to make 20 min

veg­e­tar­ian di­a­betes friendly 10 slices grainy baguette

60g goat’s cheese

2 ta­ble­spoons bal­samic vine­gar 1 ta­ble­spoon olive oil

4 cups mixed let­tuce leaves

1 cel­ery stalk, finely sliced 1 large le­banese cu­cum­ber,

peeled in rib­bons

1 medium raw beet­root, grated 2 ta­ble­spoons chopped wal­nuts 2 ta­ble­spoons dried cran­ber­ries Fresh thyme sprigs, to gar­nish

1 Pre­heat oven to 200ºC. Spray bread with olive oil and place in a bak­ing dish. Bake for 5 min­utes, un­til lightly toasted. Re­move from oven and spread with cheese. Re­turn to oven and bake for a fur­ther 5 min­utes, un­til cheese is warm and slightly golden on top. 2 Com­bine vine­gar and olive oil in a large bowl. Add salad leaves, cel­ery and cu­cum­ber, stir­ring, to coat leaves. Add beet­root to salad and gen­tly com­bine. Avoid over­mix­ing.

3 To serve, di­vide salad be­tween two serv­ing plates. Sprin­kle with the wal­nuts and cran­ber­ries, and sea­son with cracked black pep­per. Top salad with warm cheese crou­tons and thyme.

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