• Salad with grilled goat’s milk cheese and French vinaigrette

    Serves: 6
    Cooking Time: 25 mins

    Ingredients

    • 3 x 100g rolls of goat's milk cheese
    • olive oil
    • 1 punnet mixed rocket, baby spinach and watercress
    • a handful of fresh nasturtium leaves, if available
    • French vinaigrette

    Instructions

    1

    Slice each cheese roll into three and place on an unlined non-stick baking sheet.

    2

    Drizzle with a little olive oil then flash under a hot grill until the edges take on colour and the cheese starts to bubble and melt. This can be done in advance.

    3

    Toss the leaves in a mixing bowl with about 125ml (½ cup) of the vinaigrette.

    4

    Place the toasted cheese among the leaves.