Medium Goats’ Cheese, Tomato & Pine Nut Salad

Medium goats’ cheese tossed with mixed salad leaves, roasted tomatoes and toasted pine nuts, served with a raspberry vinaigrette.

  • Servings: 4
  • Prep Time: 15mins

What you'll need

For the salad

  • 125g of Delamere medium goats’ cheese, thinly sliced
  • 250g of baby plum tomatoes, halved
  • 120g packet of watercress, spinach and rocket leaves
  • 1 small red onion (approx 110g), thinly sliced
  • 30g of pine nuts, lightly toasted
  • 1 tbsp of olive oil
  • a small bunch of fresh basil leavesFor the raspberry dressing
  • 10-15 raspberries
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar

How to make it...

  1. Preheat the oven to 200°C. Place the tomatoes on a baking tray. Drizzle with 1 tbsp oil and season generously with salt and black pepper. Roast in the oven for 15-20 minutes, or until the tomatoes begin to break down and char.
  2. Meanwhile, to make the raspberry vinaigrette, heat a small saucepan over a medium heat and add the raspberries and 2 tbsp water. Gently cook, stirring regularly, for 2-3 minutes, or until the raspberries have broken down into a sauce. Remove from the heat and pass through a sieve to remove the seeds.
  3. Mix the cooked raspberries with 3 tbsp olive oil, 1 tbsp of white wine vinegar and a generous pinch of salt and black pepper.
  4. Finally, toss all of the salad ingredients with the dressing and serve immediately.