GOAT’S CHEESE, PECAN & HONEY SALAD

Crisp mixed greens are combined with creamy goat's cheese, sweet honey-roasted pecans, and the earthy richness of beetroot salad. Drizzled with balsamic glaze and extra virgin olive oil, this salad is a delightful balance of sweet and savoury.

PREP 10m

COOK 4m

TOTAL 14m

SERVES 2

Ingredients-

  • 125g soft goat's cheese (roll)

  • 20 pecans (approx.)

  • Balsamic glaze

  • Beetroot salad

  • Olive oil

  • Baguette or bread (for croutons)

  • 1 tbsp honey

  • 1 tomato, cubed

Instructions-

  1. Prepare Croutons: Tear the baguette or bread into small 1-2cm chunks and place on a baking tray. Use around 2/3rds of a mug for two people. Add pecans to the tray and drizzle with a small amount of olive oil. Roast at 200°C for 3-4 minutes.

  2. Honey Glazed Croutons: Remove the tray from the oven and drizzle honey over the croutons and pecans. Mix well to ensure everything is evenly coated.

  3. Assemble Salad: Arrange the beetroot salad onto plates. Add the chopped tomato to the salad. Divide the goat's cheese into two portions and crumble it over the salad. Sprinkle the warm roasted pecans and honey-glazed croutons over the salad. Gently toss the salad to combine all the ingredients.

  4. Drizzle a small amount of balsamic glaze over the salad. If available, add a drizzle of good quality extra virgin olive oil for added richness and health benefits.

  5. Serve and enjoy!