Recipe: warm goats cheese, lentils, pear, sultana and chicory salad
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
This recipe comes to Khoollect from the salad-loving folk behind cookbook Savage Salads: Fierce Flavours, Filling Power-Ups, Davide Del Gatto and Kristina Gustafsson. Here’s what the pair said about this perfect-for-picnics salad recipe:
‘This is a great vegetarian salad. There are many varieties of goats cheese, but when baking it in the oven this way, the best one to use is a chèvre type, as it has a rind around it holding it together. Always make sure that your oven is fully preheated before putting the cheese in so that it gets good colour quickly and doesn’t melt completely.’
Recipe and images from Savage Salads: Fierce Flavours, Filling Power-Ups by Davide Del Gatto & Kristina Gustafsson, photography by Kim Lightbody. Published by Frances Lincoln (£16.99).
Warm goats cheese, lentils, pear, sultana and chicory salad
Put the lentils in a large pan, cover with plenty of water, bring to the boil and cook for 10–15 minutes, or until they are just soft. Drain and rinse under hot running water.
Preheat the grill to medium-high. Keep the goat’s cheese rounds whole, or if using a large round to share, cut the goat’s cheese into 1cm/ ½ in slices and place on a baking sheet. Drizzle with a little olive oil and add a twist of black pepper then cook under the grill for 5–8 minutes until browned.
Cut each pear lengthways into 8 pieces, removing the core from each piece as you go. Roughly chop the chicory, discarding the dense part at the root end and place in a bowl with all the ingredients except the cheese. Drizzle a little olive oil over and mix well.
Arrange the salad on serving plates with the warm goats cheese on top.
For the dressing: slowly whisk the groundnut oil into the mustard until it is a thick emulsion. Whisk in the vinegar, then slowly whisk in the olive oil until it is all used. Whisk in 50ml/2fl oz/scant ¼ cup water and season with salt and pepper to taste.
Put the lentils in a large pan, cover with plenty of water, bring to the boil and cook for 10–15 minutes, or until they are just soft. Drain and rinse under hot running water.
Preheat the grill to medium-high. Keep the goat’s cheese rounds whole, or if using a large round to share, cut the goat’s cheese into 1cm/ ½ in slices and place on a baking sheet. Drizzle with a little olive oil and add a twist of black pepper then cook under the grill for 5–8 minutes until browned.
Cut each pear lengthways into 8 pieces, removing the core from each piece as you go. Roughly chop the chicory, discarding the dense part at the root end and place in a bowl with all the ingredients except the cheese. Drizzle a little olive oil over and mix well.
Arrange the salad on serving plates with the warm goats cheese on top.
For the dressing: slowly whisk the groundnut oil into the mustard until it is a thick emulsion. Whisk in the vinegar, then slowly whisk in the olive oil until it is all used. Whisk in 50ml/2fl oz/scant ¼ cup water and season with salt and pepper to taste.
This recipe comes to Khoollect from the salad-loving folk behind cookbook Savage Salads: Fierce Flavours, Filling Power-Ups, Davide Del Gatto and Kristina Gustafsson. Here’s what the pair said about this perfect-for-picnics salad recipe:
‘This is a great vegetarian salad. There are many varieties of goats cheese, but when baking it in the oven this way, the best one to use is a chèvre type, as it has a rind around it holding it together. Always make sure that your oven is fully preheated before putting the cheese in so that it gets good colour quickly and doesn’t melt completely.’
Recipe and images from Savage Salads: Fierce Flavours, Filling Power-Ups by Davide Del Gatto & Kristina Gustafsson, photography by Kim Lightbody. Published by Frances Lincoln (£16.99).
Warm goats cheese, lentils, pear, sultana and chicory salad
Put the lentils in a large pan, cover with plenty of water, bring to the boil and cook for 10–15 minutes, or until they are just soft. Drain and rinse under hot running water.
Preheat the grill to medium-high. Keep the goat’s cheese rounds whole, or if using a large round to share, cut the goat’s cheese into 1cm/ ½ in slices and place on a baking sheet. Drizzle with a little olive oil and add a twist of black pepper then cook under the grill for 5–8 minutes until browned.
Cut each pear lengthways into 8 pieces, removing the core from each piece as you go. Roughly chop the chicory, discarding the dense part at the root end and place in a bowl with all the ingredients except the cheese. Drizzle a little olive oil over and mix well.
Arrange the salad on serving plates with the warm goats cheese on top.
For the dressing: slowly whisk the groundnut oil into the mustard until it is a thick emulsion. Whisk in the vinegar, then slowly whisk in the olive oil until it is all used. Whisk in 50ml/2fl oz/scant ¼ cup water and season with salt and pepper to taste.
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