Winter salad with goat’s cheese and honey
Chilli, Green or Red
1 teaspoons, finely chopped
Lemon Juice, Fresh
1 tablespoons, heaped, clear
150 g, broken into small florets
150 g, halved
100 g, baby leaves
1 small, pared into strips (use a potato peeler)
25 g, lightly toasted
Chevre Blanc Cheese
100 g, Somerset or other goat’s cheese
Kidney Beans, cooked
1 can(s), large, drained
- Make the dressing by mixing together the chilli, olive oil, lemon juice and honey.
- Cook the broccoli and green beans in a steamer or in a little boiling water in a covered saucepan for 4-5 minutes, until just tender. Rinse with cold water to cool quickly.
- In a salad bowl, combine the spinach, carrot, canned beans, broccoli, green beans and seeds. Share between 4 bowls or plates.
- Slice the cheese and arrange on the salads. Season with black pepper and serve with the dressing spooned over.