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Honey-roast plum & goat's cheese salad
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8 plums halved and stoned
2 medium red onions, cut into wedges
2 sprigs rosemary, leaves only
3 tbsp olive oil
2 tbsp honey, plus extra to serve (optional)
3 slices sourdough bread
50g walnut halves, roughly chopped
4 x 100g Chèvre Blanc Mild Goat’s Cheese
2 x 80g packs British pea shoots & edible flowers (or just pea shoots)
½ tbsp white wine vinegar
1. Preheat the oven to 180°C, gas mark 4. Arrange the plum halves and onions, cut-side up, on a baking tray. Season, and scatter with the rosemary leaves, then drizzle with 2 tbsp of oil and the honey. Roast for 25 minutes until softened and caramelised.
2. Meanwhile, remove the crusts from the bread and tear or chop into bitesize chunks. Heat ½ tbsp oil in a frying pan over a medium heat and fry the croutons for 2 minutes until golden, then add the walnuts and cook for another 1-2 minutes until toasted. Remove to a plate.
3. Return the frying pan to the heat and increase the temperature slightly. Add the remaining ½ tbsp oil and fry the goat’s cheese for 1 minute on each side.
4. Divide the salad leaves between four plates then top with the plums and red onion, followed by the croutons and walnuts, then the goat’s cheese. Add the vinegar to the pan juices from the plums and mix to combine, then drizzle over the salad. Drizzle the goat’s cheese with extra honey too, if liked.
Typical values per serving:
This recipe was first published in August 2019.
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