Sunday 7 November 2010

A very nice salad using one of my favourite English Goats cheeses


Ingredients:
1 Tymsboro Goats cheese, crumbled
4 handfuls Lambs lettuce
Handful Almonds, toasted
1 small Acorn or Butternut squash
1 clove garlic, crushed
Small sprig thyme
Chuck of Sourdough, torn into small pieces
Olive oil
Honey
Sherry vinegar

Ÿ   Peel the squash and cut into smallish chunks, about 2cm square.
Ÿ  Heat about a small amount of olive oil and butter in a pan, add the squash, garlic and thyme and cook slowly until the flesh in caramelized and soft inside. Stir in a tablespoon of honey and remove from the heat.
Ÿ  In another pan, heat a small amount of oil and briefly fry the pieces of sourdough. They don’t have to be full on crunchy, like croutons, a bit of chewyness is nice.
  •   Dress the lambs lettuce with a glug of olive oil and a little sherry vinegar before adding the almonds, squash, sourdough and the crumbled Tymsboro.   

1 comment:

Anonymous said...

No black pepper?