Broken biscotti ice cream with hot mocha
Give your ice cream an Italian twist with this simple recipe from Lesley Waters
Peppery goat's cheese with SunBlush salad
Serves 4
Easy
Prep:
Cook:
Serve this quick salad with warm crusty bread and delight your friends from Lesley Waters
Skip to ingredients
- 1 tbsp black peppercornscrushed
- 2 x goat's cheesewith rind
- 100g SunBlush or marinated sundried tomatoesdrained and chopped
- 4 tbsp extra-virgin olive oil(or oil from the tomatoes)
- 2 tbsp balsamic vinegar
- 150g bag baby salad leaves
Nutrition: per serving
- kcal310
- fat26g
- saturates11g
- carbs8g
- sugars5g
- fibre1g
- protein12g
- salt1.28glow
Method
step 1
Spread the pepper on a plate. Cut each cheese in half across the middle and press the cut side into the pepper to coat. Heat a griddle pan over a high heat and add the goat’s cheese, pepper side down. Griddle for 2-3 mins or until golden and crusty. Turn over and cook for a further min or until the cheese is soft, but still retaining its shape.
step 2
Meanwhile, mix the tomatoes, oil and balsamic vinegar in a small bowl and season to taste. Pile the salad leaves onto plates, top each with a slice of the hot peppered cheese and spoon the tomato dressing over before serving.
