serves
2
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 tsp Dijon mustard
- 2 tsp red wine vinegar
- 1½ tbsp walnut oil
- salt and freshly ground black pepper
- 100 g lamb’s lettuce or other green leaves
- 6 cherry tomatoes, halved
- 50 g walnut halves
- 4 slices of baguette, about 1 cm thick
- 1 garlic clove, halved
- 4 slices of ripe, cylinder-shaped goat cheese, about 1 ½ cm thick
- 1 tbsp finely sliced chives
Instructions
Preheat a grill to medium.
In a mixing bowl, whisk the mustard, vinegar, walnut oil and a little salt and pepper to taste. Add the green leaves, tomatoes and walnuts and very gently toss with the dressing. Divide among 2 plates.
Lightly toast the baguette slices and gently rub them with the garlic.
Top the slices of baguette with the goats cheese slices and place on a baking tray. Cook under the preheated grill until warmed, then place the toasts on top of the salad, sprinkle with the chives and serve immediately.
Note
• Take time to select a small goat cheese that is ripe and not too dry and choose the freshest of green leaves.
starts Saturday 7 July 2018 on SBS and then on SBS On Demand and finishes 29 July 2018. Visit the website to catch-up on episodes, cook up his recipes or find out more about the series.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
