Hot Goat Cheese and Grape Salad

with Pecan Nuts

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family-friendly
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family-friendly
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Instructions

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1 Roast grapes

Preheat the oven to 200°C/180°C fan. Place the grapes onto one side of a baking tray. Drizzle with olive oil. Roast for 10 min.

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2 Whisk dressing

Meanwhile, add the Dijon mustardwhite balsamic vinegarolive oilsalt and black pepper to a large salad bowl. Whisk. Set aside. 

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3 Toast pecan nuts

Toast the pecan nuts in a hot, dry pan for 2-3 min until golden. Set aside.

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4 Roast cheese

Slice the goat cheese into 2/3/4 pieces. Butter the bread. Once the grapes have been in the oven for 10 min, place the bread slices onto the other side of the baking tray. Top the bread slices with the goat cheese. Drizzle with the honey and roast for 5-10 min further until golden brown. 

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5 Lettuce

Meanwhile, rinse, dry and tear the lettuce. Toss both the salad and lollo salad mix in the []b]dressing[/b]. 

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6 Serve

Serve the goat cheese and grapes over the lettuce. Sprinkle with the toasted nuts

Tips for fussy eaters

Swap the goat cheese for mozzarella and the grapes for tomatoes.

Pro tip

By preparing the dressing in the salad bowl, you save on washing-up!

This one's for all the goat cheese lovers out there!

Cooking Time: 20 min

Cals 755 · Prot 25 · Carbs 62 · Fat 46

Ingredients

Number of people

Salad

Red grapes 200 Grams
Olive oil 1 Tbsp
Pecan nuts 40 Grams
Rind-on goats cheese slice 200 Grams
Salted butter 10 Grams
Sourdough bread slices 2 Piece
Honey 20 Grams
Romaine lettuce 200 Grams
Lollo salad mix 100 Grams

Dressing

Olive oil 2 Tbsp
Dijon mustard 6 Grams
White balsamic vinegar 15 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp

This one's for all the goat cheese lovers out there!

Cooking Time: 20 min

Cals 755 · Prot 25 · Carbs 62 · Fat 46

Instructions

photo

1 Roast grapes

Preheat the oven to 200°C/180°C fan. Place the grapes onto one side of a baking tray. Drizzle with olive oil. Roast for 10 min.

photo

2 Whisk dressing

Meanwhile, add the Dijon mustardwhite balsamic vinegarolive oilsalt and black pepper to a large salad bowl. Whisk. Set aside. 

photo

3 Toast pecan nuts

Toast the pecan nuts in a hot, dry pan for 2-3 min until golden. Set aside.

photo

4 Roast cheese

Slice the goat cheese into 2/3/4 pieces. Butter the bread. Once the grapes have been in the oven for 10 min, place the bread slices onto the other side of the baking tray. Top the bread slices with the goat cheese. Drizzle with the honey and roast for 5-10 min further until golden brown. 

photo

5 Lettuce

Meanwhile, rinse, dry and tear the lettuce. Toss both the salad and lollo salad mix in the []b]dressing[/b]. 

photo

6 Serve

Serve the goat cheese and grapes over the lettuce. Sprinkle with the toasted nuts

Tips for fussy eaters

Swap the goat cheese for mozzarella and the grapes for tomatoes.

Pro tip

By preparing the dressing in the salad bowl, you save on washing-up!

Ingredients

Number of people

Salad

Red grapes 200 Grams
Olive oil 1 Tbsp
Pecan nuts 40 Grams
Rind-on goats cheese slice 200 Grams
Salted butter 10 Grams
Sourdough bread slices 2 Piece
Honey 20 Grams
Romaine lettuce 200 Grams
Lollo salad mix 100 Grams

Dressing

Olive oil 2 Tbsp
Dijon mustard 6 Grams
White balsamic vinegar 15 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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