A goats cheese salad is fab for flavour and taste and great as a light supper or you can add additional ingredients (see below) for a main meal.
Not into Goats Cheese? Swap for feta instead and make a tasty Greek Style Salad!
Ingredients (serves 2)
Mixed green salad
Baby spinach leaves
1 x pear
50g goats cheese (1 round was 25g)
Balsamic vinegar splash
Maple Syrup 1 tsp
Coconut oil 1 tsp
Mixed nuts 50g
8 sundried tomatoes
10 green olives
Extras (For a main meal you can add)
2 x baby potatoes per person boiled and sliced
1 x lean chicken breast per person roasted in with a splash of olive oil and herbs / spices of your choice (I used thyme , sage , rosemary)
In a bowl wash the leaves and tomatoes – set aside
Boil the baby potatoes – set aside
Roast the chicken in the oven (I used a slow heat of 150 for 25 minutes and finished under the grill for 5 minutes) - slice and set aside
In a small pan melt 1 tsp coconut oil , add 1tsp of maple syrup and a splash of balsamic – add in your mixed nuts and sliced pear, cook slowly to caramelise!
You can get creative here...
On a bed of your cleaned greens add in your elements, I love the colour and sweet of pear and nuts, the tang of the sundried tomatoes against the strong goats cheese – lots of flavour when you just fancy something different!