After a not too stressful trip back to the UK I am back in London. I have been assured by the Old Man that Hetti (the puppy) is OK and demanding attention from anyone that will give it to her. Meanwhile I have commenced the delightful task of job hunting…
Yesterday, evening on the request of my brother’s girlfriend I cooked a vegetarian supper. As I have mentioned before my mind often turns blank when I have to think of a vegetarian meal. I wanted to cook something relatively healthy, unfortunately that meant that anything involving pastry was out. Also, I wanted to use up a couple of the leftovers that were in the fridge. After a little bit of thought I settled on the idea of a warm goat’s cheese salad.
The salad had a lovely combination of flavours and textures. The goat’s cheese melted slightly due to the heat of the new potatoes and sugar snap peas and made the salad beautifully creamy. It was filling and is definitely a good meal to have in reserve if you have a vegetarian over for lunch or supper.
Warm goat’s cheese salad (Serves 3)
- 200g soft goats cheese
- 1 bag of baby leaf herb salad or lettuce
- 10-15 new potatoes (pre-cooked and cut into small cubes)
- 12-15 cherry tomatoes (cut into quarters)
- 3 beetroot (pre-cooked and cut into small cubes)
- 1 handful of sugar snap peas (cut into small pieces)
- 2-3 spring onions (cut into thin strips)
- 2-3 sprigs of fresh oregano
- olive oil and balsamic vinegar (for dressing)
1. Heat some olive oil in a frying pan and add the potato pieces, oregano and season well. Cook on a medium heat until the potatoes are golden and crispy all over.
2. Once the potatoes are almost cooked add the sugar snap peas and cook for a minute or so that they are warmed through.
3. Dress your plates by place the salad leaves on the base then scattering over the tomatoes, beetroot, spring onions, potatoes and sugar snaps.
4. Finally place slices of the goat’s cheese on top, drizzle over a little olive oil and balsamic vinegar and season with some freshly ground pepper. Enjoy!