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Hello,  I'm Emma

and I am the food and flavour lover that created this Blog. I'm so pleased you're here!

 

Have a nosey around for some recipes that I find delicious (even if I do say so myself) and some meal inspiration. Or feel free to look at photos of food and drool. I do that a lot, probably too much.

 

I like to think that this is a balanced mixture of health and indulgence. That's how life should be, right? 

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Baked Goats Cheese Salad

This salad is so delicious and creamy and crunchy and everything you would ever want a salad to be!

The salad is packed with flavour and crunch and the cheese sitting on top oozing over the leaves with a crunchy crouton on top. YES!


I'm not going to tell you quantities for your salad as I know everyone likes different amounts. For instance, I would have a bowl filled with tomatoes and cucumber so always add waaaay more than anything else.


INGREDIENTS

SALAD

Salad leaves

Granny Smith Apple

Handful of Hazelnuts

Baby Tomatoes

Cucumber

Olives

Red Cabbage

Grapes


GOATS CHEESE

Goats Cheese (Approximately 50g PP)

Sage Leaves

Olive Oil

S&P


CROUTONS

Small loaf of bread (I used sourdough)

Olive Oil

Garlic Powder

S&P


METHOD

- Preheat the oven to 180c/350f

- Place your goats cheese into an oven proof dish. Drizzle with olive oil and top with herbs. I used sage.

- Prepare your croutons by cutting your bread into small chunks, roughly 5cm cubes. Drizzle with oil and the seasoning and place in a baking tray

- Place the cheese and croutons into the oven.

- After 10 minutes, turn your croutons

- Now, chop your salad whilst your cheese bakes.

- Once the croutons are lovely and crisp and your cheese it lovely and runny, remove from the oven.

- Serve and ENJOY!

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