Seasonal summer goat’s cheese salad with cashew-nut brittle
Ingredients
Brittle
- 160g castor sugar
- 160g unsalted cashew nuts
Dressing
- 45ml (3 tbsp) maple syrup
- 100ml mixed tropical fruit juice
- small handful fresh thyme leaves
- 10ml (2 tsp) lemon juice
- salt and freshly ground black pepper, to taste
Salad
- 6 ripe fresh apricots, cut in half
- 50ml honey
- 500g fresh strawberries, some halved and others kept whole
- 200g goat’s cheese coated in vegetable ash, sliced (available at select delis and cheese shops)
- 1 medium fresh pineapple, cut into wedges and chargrilled
- 4 fresh granadillas, cut in half
- small handful pea shoots/ microherbs
- 170g baby spinach
Instructions
1
For the brittle, melt the sugar in a pot over medium-high heat until caramel in colour and it reaches 170°C on a sugar thermometer. Carefully stir in the nuts, quickly pour over a silicone mat or lined baking tray and set aside to cool. Once set, break into shards.
2
For the dressing, blend together all of the ingredients until well combined.
3
For the salad, coat the apricots with the honey. Place all of the salad ingredients on a platter or individual plates, drizzle with the dressing and top with shards of cashew-nut brittle.
