Baked Goats Cheese, Aubergine and Walnut Salad with a Blackberry and Thyme Dressing Recipe
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For the salad
log of soft goats cheese
of rocket leaves
toasted (1-2 mins)
of frozen eggplant (optional)
For the dressing
small bunch of thyme, leaves picked
red wine vinegar
blackberry vinegar, balsamic or honey
small pinch of salt
Pre heat the oven to 190 degrees (fan). Start off by roasting the aubergine for 20-25 minutes until golden, set aside on kitchen paper. While the aubergine was cooking toast the walnut pieces and tip into a bowl.
Once the aubergine and walnuts are done. Place the beaten egg and breadcrumbs into 2 separate bowls. Slice the goats cheese into 6 even rounds. Dip the goats cheese into the egg then into the breadcrumbs, turning so fully covered. Lay on a baking sheet, place in the oven and set the timer for 10 minutes.
Next make the dressing by adding all the ingredients into a jar or bowl, shake well or whisk to combine.
Assemble the salad by adding a handful of rocket into each serving dish, tear in the sliced aubergine, add the tomatoes and toasted walnuts. Spoon over a couple of teaspoons of dressing.
Once the goats cheese is ready and the timer goes off carefully place 3 rounds on top of the prepared salad and finish off with an extra drizzle of the dressing. Serve Warm.
This particularsaladwas borne from necessity – I am still trying to come up with fifty different ways to serve broadbeans, plus we had some baconand some goats’ cheese in the fridge that needed using up
But with the startback to school for the Autumn term, my ideas turned to portable food that would be handy for anyone who wanted to lovely packed lunch on their fastdays……thissalad is anadaptedrecipe from an OLD Weight Watcher’s cookbook and I haveadded my stamp on it – it’s full of flavour, heartyand filling and I just LOVE the minty lemon dressing
Top with the cooked beef or chicken chunks and finish with the dressing. While the lentils are cooking make the dressing by addingall the ingredients to ajar or bowl, shake or whisk well to combine and set aside
The credit for this recipecertainly goes to Mr Foodie Couple. Assemble the lettuce and rocket andgoats cheese on plates, then top with the courgette andasparagusanda couple of tbsp of dressing drizzled over