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.