I always said that one day I’d write a vegetarian cook book called ‘Not another @*&%ing goat’s cheese salad’. It’s the restaurant default vegetarian option of choice and for a while I was sick to death of eating it. But this has an italian twist with the addition of sun-dried tomatoes and pesto (two of my favourite flavours ever) and is inspired by the only sandwich I’ve ever really enjoyed from a place called Appetite in Leeds.
Ingredients – serves two as a main or four as a starter
Green leaf salad base (I used a mixed leaf with chard and julienne beetroot)
Half a cucumber, quartered and sliced
1 x Avocado, cubed
3 x Sun dried tomatoes, chopped finely
10 x Baby plum tomatoes, blitzed in the microwave on high for 1 minute with a tbsp of pesto
1 x Yellow pepper, sliced and sauteed in a pan with a tsp of sun-dried tomato oil
1 x slice of Goats cheese per person, warmed under the grill
Dressing: Mix juice half a lemon, tsp mustard, glug olive oil, dash of balsamic vinegar.