This is a wonderfully refreshing yet filling summer salad. You can vary it by adding in your own ingredients, such as avocado, or taking out anything you don’t want in there. It’s quick, easy and can be served at any time of the day.
150g Goats Cheese
100g Lamb’s Lettuce
200g Cherry Tomatoes (red or yellow)
30g Dried Flaked Onion
30g Pine Nuts (toasted)
4tbsp Balsamic Vinegar
8tbsp tbsp Olive Oil
4tsp Brown Sugar
1/2 tsp Salt & Pepper
1/2 tsp Garlic Salt
Pre heat the oven 180c
Goats cheese usually comes in either a round shape about the size of the palm of your hand or can come smaller. Take those pieces and place them onto a lined baking tray and into the oven to bake for around 15 minutes or until bubbling.
Toast the pine nuts on the stove for a couple of minutes stirring but keep your eye on it I have done this so many times – a split second and they burn !
Roast the tomatoes in the oven for roughly 20 minutes, drizzle a little olive oil and sprinkle some rock salt – if you think they need that little bit extra time in the oven then keep them in.
Add all the above to the salad and sprinkle with dried flaked onion. To make the dressing mix half a cup of olive oil, vinegar and squeeze in half a lemon and half a orange (serve the other halves in wedges on the side of salad). Mix in to the liquid, brown sugar, salt and pepper and garlic salt to taste. Drizzle a little on the salad and then serve the rest of the dressing in a jug for your guests to add, as they wish.