Peppery goat's cheese with SunBlush salad

Name: Peppery goat's cheese with SunBlush salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp black peppercorns, crushed; 2 x 100g goats cheese with rind; 100 grams SunBlush or marinated sundried tomatoes, drained and chopped; 4 Tbsps extra-virgin olive oil (or oil from the tomatoes); 2 Tbsps balsamic vinegar; 150 grams baby salad leaves

Peppery goat's cheese with SunBlush salad takes around 10 minutes from beginning to end. This recipe makes 4 servings with 212 calories, 5g of protein, and 15g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of balsamic vinegar, olive oil, baby salad leaves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a side dish. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet.

Instructions

Spread the pepper on a plate.

Ingredients you will need

Pepper

Spread

Cut each cheese in half across the middle and press the cut side into the pepper to coat.

Ingredients you will need

Cheese

Pepper

Heat a griddle pan over a high heat and add the goats cheese, pepper side down. Griddle for 2-3 mins or until golden and crusty. Turn over and cook for a further min or until the cheese is soft, but still retaining its shape.

Ingredients you will need

Goat Cheese

Cheese

Pepper

Equipment you will use

Frying Pan

Meanwhile, mix the tomatoes, oil and balsamic vinegar in a small bowl and season to taste. Pile the salad leaves onto plates, top each with a slice of the hot peppered cheese and spoon the tomato dressing over before serving.

Ingredients you will need

Balsamic Vinegar