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.
Top tip: Tick off the items you've already got, so you can quickly see what's left to buy
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.
For the honey and walnut dressing, whisk all of the ingredients together in a small bowl, or shake thoroughly in a lidded jam jar.
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.
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.
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.