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Warm Goat Cheese Salad with Lemon Thyme Dressing
2 tbsp (30 mL) pine nuts
2/3 cup (160 mL) mixed salad leaves
1/2 cup (125 mL) ready prepared beetroot, cut in wedges
1 small avocado, peeled, stoned and cut in slices
8 cherry tomatoes, halved
1 cup (250 mL) goat cheese with rind, chilled
fresh bread to serve
2 tsp (10 mL) SPLENDA® No Calorie Sweetener, Granulated
1 tbsp (15 mL) fresh lemon juice
3 tbsp (45 mL) olive oil
1 tbsp (15 mL) lemon thyme leaves
1/2 clove garlic, crushed
pinch of salt and pepper
To make the dressing, combine all the ingredients in a screw top container, shake and leave to infuse.
Preheat the oven or toaster oven to medium.
Heat a small frying pan; add the pine nuts and dry fry for 1-2 minutes, stirring until toasted golden. Set aside.
Slice the cheese into 4 rounds. Arrange on a piece of foil and cook under the preheated oven for 1 - 2 minutes, until beginning to brown and bubble.Arrange the leaves on 2 serving plates, with the beetroot, avocado and tomatoes. Place the cheese slices on top, sprinkle with the pine nuts and drizzle with the dressing. Serve immediately with fresh bread.
Nutrition InformationAmount per Serving
Serving Size: 1/4 of recipe
Total Calories: 390
Calories from Fat: 318
Total Fat: 35.3 g
Total Carbohydrates: 5.38 g
Protein: 13.0 g