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HomechevronOur recipeschevronGoat cheese salad with cheese bread

Goat cheese salad with cheese bread

Photo de Stephanie Bex - Recette de Lynn van de Vorst

25 min

Easy

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Ingredients for 4 people

Creamy
Fresh goat cheese plain 150g

Soignon plain pyramid 150g

  • 2 ciabatta rolls
  • 200 g grated cheese
  • 2 tbsp za’atar
  • Olive oil
  • 2 apples, cut into pieces
  • Juice of ¼ lemon
  • 4 pre-cooked red beets, cut into pieces
  • 1 punnet honey tomatoes, halved
  • 60 g toasted sliced almonds
  • 150 g fresh goat cheese
  • 2 tbsp pitted Kalamata olives
  • 1 tbsp honey
  • 1 tbsp mustard
  • Juice of ½ lemon
  • 4 tbsp olive oil
  • Salt and pepper

  1. Start with the cheese breads. Preheat the oven to 180°C (350°F). Cut the ciabatta rolls in half and drizzle with olive oil. Sprinkle with grated cheese and za’atar. Place on an oven rack and bake until golden brown, about 10 to 15 minutes.

  2. Prepare the salad. Drizzle the apple pieces with lemon juice. Arrange them on a large platter together with the beetroot, tomatoes, goat cheese, olives and toasted almonds.

  3. Mix the honey, mustard, lemon juice and olive oil. Season with salt and pepper and pour the dressing over the salad.

 

In collaboration with njam!