• Seasonal summer goat’s cheese salad with cashew-nut brittle

    Serves: 4 – 6
    Cooking Time: 30 mins

    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.

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