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Chopped salad with goats' cheese
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250g cherry tomatoes
3 garlic cloves, unpeeled
3 tbsp olive oil
2 thyme sprigs
½ red onion, finely sliced
2 tbsp balsamic vinegar
230g asparagus, cut into 3cm pieces
250g broad beans
200g cavolo nero, leaves finely shredded
25g pumpkin seeds
50g dried cranberries
100g goats’ cheese
1. Preheat the oven to 220˚C, gas mark 8. Toss the tomatoes in a small roasting tray with the garlic, oil and thyme; season and roast for 20 minutes. Meanwhile, soak the onion in the vinegar.
2. Stir the onion and vinegar into the tomatoes; roast for 5 minutes more. Squash the tomatoes and squeeze the garlic from their skins; stir to combine and leave to cool for 5 minutes.
3. Blanch the asparagus and broad beans in boiling water for 2 minutes. Drain and refresh under cold water; slip the beans from their pods. 4 In a large bowl, toss together the asparagus, beans and remaining ingredients. Toss in the warm dressing, season and serve.
Typical values per serving:
This recipe was first published in August 2018.