MELTED GOAT’ S CHEESE AND STRAWBERRY SALAD

Feeds: 2 Preparation: 10 minutes Cooking: 8-10 minutes

INGREDIENTS

For the dressing: 3 tbsp pomegranate molasses (or balsamic vinegar) Several generous glugs of rapeseed oil Generous sprinkle of sea salt flakes Several turns of freshly ground black pepper 125g goat’s cheese (with rind on), cut into 6 rounds 150g mixed salad leaves 10 strawberries, halved or quartered if large 4 figs, quartered 2 apricots, stones removed and cut into segments 4 sprigs of fresh thyme, leaves picked

INSTRUCTIONS

1 Preheat your oven to 190°C/fan 170°C/gas Mark 5) 2 Combine the pomegranate molasses with the rapeseed oil, add a little seasoning and set to one side. 3 Place the rounds of cheese on a non-stick baking tray and bake for around 8-10 minutes or until they begin to melt. 4 Roughly combine the mixed salad leaves, strawberries, figs and apricots in a large bowl and divide between your two serving plates. Once the goat’s cheese has melted, add to each plate. Finish by pouring over the dressing, scattering over the thyme and seasoning to taste.