Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A bistro-style salad with warm cheese.
Equipment: Small frying pan
Measures and names
Ingredients
- 150 g soft goat’s cheese
- 50 g walnuts, toasted
- Mixed leaves and rocket (arugula)
- 100 g cherry tomatoes
- 3 tbsp olive oil, 1 tsp Dijon, vinegar (dressing)
- Black pepper
Optional extras
- ½ pear, thinly sliced
Method
- Toast the walnuts in a dry pan for 2–3 minutes, until fragrant, and set aside.
- Whisk the olive oil, Dijon and vinegar into a dressing and season.
- Toss the leaves, rocket and tomatoes with the dressing.
- Crumble or slice the goat's cheese over the top — or warm it briefly under the grill for a bistro-style version.
- Scatter with the toasted walnuts and a few thin slices of pear, and finish with black pepper.
Swaps and tips
Warm the goat’s cheese briefly under the grill for an extra-special version. Keep the pear to a few thin slices for the carbs.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 24 g | 4 g | 3 g | 62 g | 674 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
