Name: Grilled goat's cheese with cranberry dressing
Cook time: 5 min
Total time: 20 min
Yield: 6
Cuisine: French
Ingredients: 2 red-skinned apples; 3 tbsp lemon juice; 3 x Capricorn goat's cheese halved horizontally; 2 tbsp cranberry jelly; 2 tbsp olive oil; 1 tsp clear honey; 25g pecan; 2 chicory heads, separated into leaves; handful radish sprouts (available from larger supermarkets) or watercress

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Grilled goat's cheese with cranberry dressing

Grilled goat's cheese with cranberry dressing

Sara Buenfeld

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Serves 6

Easy

Prep: 15 mins

Cook: 5 mins

A star rating of 4.9 out of 5.16 ratingsRate

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A smart veggie starter that will impress even the biggest foodie at your dinner table

Vegetarian

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Artichoke & wild mushroom pie

A star rating of 3.9 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

2 red-skinned apples
3 tbsp lemon juice
3 x Capricorn goat's cheese

halved horizontally
2 tbsp cranberry jelly
2 tbsp olive oil
1 tsp clear honey
25g pecan
2 chicory

heads, separated into leaves
handful radish sprouts

(available from larger supermarkets) or watercress

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Nutrition: per serving

kcal200
fat15g
saturates6g
carbs10g
sugars9g
fibre1g
protein8g
salt0.61g

low

Method

step 1

Quarter, core, then thinly slice the apple into a bowl with the lemon juice and 1 tbsp water. Toss well, as this stops the apples going brown.
step 2

Heat grill to high, then line your grill rack with foil. Put the cheeses rind-side down on the foil, then set aside for a moment.
step 3

Drain 2 tbsp of the juice from the apple bowl into another small bowl and discard the rest. Add the cranberry sauce, oil and honey with some seasoning, and whisk to form a dressing. Grill the cheeses for 4 mins, then scatter the nuts on and around the cheeses and return to the grill to cook for a few mins more – but take care that the nuts don’t burn.
step 4

Arrange the apple, chicory and radish sprouts or watercress on 6 plates, then carefully top with the hot melted cheese. Scatter over the nuts, spoon over the dressing and serve straight away.

Recipe from Good Food magazine, December 2007

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A star rating of 4.9 out of 5.16 ratings

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