GOAT’S CHEESE AND ORANGE SALAD
200 g salad leaves
Few mint and thyme leaves
2 oranges
75 g cherry tomatoes, halved
½ avocado, cubed
75 g black olives, pitted
100 g rind less goat’s cheese, crumbled
75 g pumpkin or sunflower seeds, toasted
1 tbsp olive oil
1 tsp red wine vinegar
Salt and black pepper
1
Prepare the oranges; slice off the tops and bottoms, then stand one of the oranges upright and slice off the skin from top to bottom; hold the orange in your hand and cut out the segments as close to the membrane as you can; catch the juices in a bowl and reserve
2
Arrange the salad leaves and most of the mint and thyme on a large platter, add the orange segments, the cherry tomatoes, avocado, olives and goat’s cheese; garnish with the remaining mint, thyme leaves and seeds
3
Mix together the olive oil and red wine vinegar and season with salt and pepper; add the reserved orange juice and whisk thoroughly; pour this dressing on the salad and serve immediately
