Grilled goat’s cheese salad with honeyed pecans

Grilled goat’s cheese salad with honeyed pecans

Serves 4

50g pecans, roughly chopped

3 tbsp honey
Salt and black pepper
3 shallots, thinly sliced

2 tsp red wine vinegar
1 tsp sugar
100g mixed leaves

Handful of fresh tarragon, chervil, parsley or a mixture, chopped

4 slices of baguette, sliced on the diagonal

1 tbsp extra-virgin olive oil, plus extra for brushing
1 x 150g log of goat’s cheese, cut into four thick slices

  1. Put the pecans in a small pan over a medium heat. Add one tablespoon of the honey and a pinch of salt. Cook for 4-5 minutes until the nuts are browned and glazed, shaking the pan from time to time. Spread the nuts out on a sheet of parchment paper, then set aside.
  2. Put the shallots in a non-metallic bowl and add the vinegar, sugar and a good pinch of salt. Stir to combine well, then set aside for 15 minutes. Drain, reserving the liquid.
  3. In a large bowl, combine the salad leaves, herbs, pecans and pickled shallots. When ready to serve, add the extra-virgin olive oil and the reserved pickling liquid and toss to combine.
  4. Meanwhile, turn the grill on to a high heat. Lightly brush one side of the baguette slices with olive oil. Place under the grill, oiled side up, for 1-2 minutes until lightly toasted. Turn the slices over and top each one with a slice of goat’s cheese. Place back under the grill for 1-2 minutes until the cheese is bubbling and golden.
  5. Warm the remaining honey in a microwave- proof jug for 20-30 seconds until loosened.
  6. Divide the tossed salad amongst four serving plates. Top with the cheese toasts, drizzle with the warm honey and serve immediately.

Per Serving

367kcals, 24.1g fat (9.3g saturated), 28.6g carbs (16.3g sugars), 11.6g protein, 2.1g fibre, 0.343g sodium