SUM­MER SALAD WITH GOATS’ CHEESE AND WAL­NUTS

House and Leisure Food - - HK FOOD -

Recipe Great­stock/stock­food

80g shelled wal­nut halves 2T white-wine vine­gar 4T olive oil 1T runny honey salt and milled black pep­per 250g mixed let­tuce, torn into

bite-sized pieces 12 radishes, finely sliced 150g goats’ cheese, sliced apri­cot chut­ney (op­tional)

Serves 4

Dry roast the nuts, leave to cool and then chop them. To make a vinai­grette, mix the vine­gar, oil and honey, and sea­son with salt and black pep­per. Ar­range the mixed let­tuce and radishes on a plate. Place the cheese on top and driz­zle the vinai­grette over it. Add the nuts and serve with apri­cot chut­ney on the side.

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