GOAT’S CHEESE AND ORANGE SALAD

Yields4 Servings
 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

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