SUMMER SALAD WITH GOAT’S CHEESE CROUTONS
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.