Toast

Grilled goats’ cheese and thyme on toast with raw salad

Name: Grilled goats’ cheese and thyme on toast with raw salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 2 small courgettes; 60g raw broccoli, cut into small, bite-sized florets; 1 tbsp pumpkin seeds; 1 tbsp walnut pieces; 2 tbsp extra virgin olive oil; 2 tsp red wine vinegar; 2 tsp Rowse Runny Honey; 1 tbsp walnut pieces, finely chopped; Salt and black pepper

10 mins to prep
5 mins to cook
Serves 2

This recipe uses:Runny HoneyWhere to buy

About

Goats’ cheese, thyme and honey might sound unusual but it’s a great combination and makes a quick and simple snack. Serve with the raw salad, packed with healthy ingredients, and transform it into a satisfying lunch or a dinner. You can toast the walnut pieces for extra flavour if you like.

NOTE: Orange blossom honey works well.

Ingredients

Top tip: Tick off the items you've already got, so you can quickly see what's left to buy

Method

1
For the raw salad, trim the courgettes then either coarsely grate them or cut into long, thin ribbons by running a vegetable peeler lengthways down the courgettes. Place in a mixing bowl and add the broccoli, pumpkin seeds and walnut pieces.
2
For the honey and walnut dressing, whisk all of the ingredients together in a small bowl, or shake thoroughly in a lidded jam jar.
3
For the goats’ cheese and thyme toast, heat the grill to medium-high. Lightly toast the bread on both sides then drizzle one side with a little olive oil and spread with the goats’ cheese. Scatter over the thyme leaves and grind over some black pepper. Put under the grill for 2-3 minutes or until lightly golden in places.
4
While they’re toasting, toss the salad with the dressing and divide between two plates. Put the warm toasts on the plates, drizzle with honey and serve.
5
NOTE: To toast the walnut pieces, heat a frying pan over a medium heat, add the walnuts and cook for 2-3 minutes, stirring occasionally, until lightly toasted.