Baked Goats Cheese, Aubergine and Walnut Salad with a Blackberry and Thyme Dressing Recipe
www.spaulyseasonalservings.com
www.spaulyseasonalservings.com

Baked Goats Cheese, Aubergine and Walnut Salad with a Blackberry and Thyme Dressing Recipe

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Ingredients

  • For the salad
  • 1 egg beaten
  • 50 g panko breadcrumbs
  • 100 g log of soft goats cheese
  • 2 handfuls of rocket leaves
  • 10-12 walnuts, toasted (1-2 mins)
  • 4 tomatoes sliced
  • 4 slices of frozen eggplant (optional)
  • For the dressing
  • small bunch of thyme, leaves picked
  • 2 tsp red wine vinegar
  • 2 tsp blackberry vinegar, balsamic or honey
  • 2 tbsp olive oil
  • small pinch of salt

Instructions

    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.

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