Variation on the goat’s cheese salad

I recently made a really delicious salad using left-overs… a small lettuce, goat’s cheese. a few other bits and pieces and seaweed from my seaweed collection…

In that random way that things happen, today I found I had a small lettuce and some goat’s cheese… I altered the recipe slightly:

Chilli seaweed goat’s cheese salad

  • small lettuce, for example baby gem
  • half a soft goat’s cheese round, cut into small pieces, skin removed (eat it on a cracker while you’re making the salad)
  • shavings of celery – including leaves
  • ransome leaves (wild garlic)
  • cashew nuts
  • laver seaweed
  • olive oil
  • pomegranate syrup
  • sea salt
  • lots of grinds of pepper (I put whole spices such as coriander seeds, fenugreek etc in the grinder with the pepper corns for a nice taste)
  • dash of chilli sauce but not too hot (I use Marie Sharp’s Green Habanero, it’s made with nopal – prickly pear cactus – green habanero, garlic and lime)
  1. cut/tear the lettuce and ransome leaves into bite-sizes and put into a large bowl
  2. add the celery, cheese, nuts, laver, salt and pepper and mix well so the seasoning runs throughout the leaves
  3. add the olive oil, syrup and chilli and gently turn over to coat everything

This salad may go a little limp if it’s not eaten straight away but it still tastes good, in fact the flavours meld in together! I even ate some the next day!

Rather a lovely lunch

I have been experimenting with seaweed… edible seaweed. I bought a small set of dried, flaked Welsh seaweeds, gutweed, dulse, wrack, laver and kelp. Some of them need to be in cooked dishes, but I have been trying others with cold recipes.

Here is a rather lovely salad lunch I made using the very excellent Welsh laver:

Goats’ cheese and laver salad

  • little gem lettuce
  • watercress
  • goats cheese (I used soft cheese, the sort which comes in a log – I took the skin off, but it is edible so up to you!) cut into small cubes
  • olive oil
  • pomegranate syrup
  • sea salt
  • a few roast peanuts (or any other nuts, or seeds, or none)
  • a couple of teaspoons of dried flaked laver (I was using just one baby gem, if you were making more for more people you would obviously need to use more laver!)
  1. cut or tear the lettuce and watercress into bite-sized pieces and put into a generous bowl
  2. add the cheese and fork through gently
  3. add the laver
  4. pour on as much olive oil and syrup as you yourself like (I like it quite oily compared to some people)
  5. gently stir it all together, you don’t want to break up the cheese too much
  6. season to taste
  7. sprinkle as many nuts/seeds as you like
  8. you can eat it straight away, but the flavour of the laver comes out if you leave it for a little while

Couldn’t be easier!

Sometimes ingredients, particularly fruit and vegetables have incredibly loud voices. You think they are just sitting there in the shopping bag, Riverford Organics box, fruit bowl, vegetable rack, fridge, wherever, and as you just casually pass by the yell out something which cannot be ignored.

Yesterday I had some love red, shiny,pointy peppers in my veg box from Riverford Organics, and this morning I hear this red, shiny, point voice shout out to me.

“Oy! You! You know you have a superbly ripe bit of goats’ cheese? Why don’t you cut me and my brothers in half, spread us with some of that superbly ripe goats’ cheese and grill us?”

It would have been rude to ignore this suggestion; however I was a little concerned that the peppers, however shiny, red and pointy they were would just be raw with grilled goats cheese. I thought if I roasted them in the oven or over a gas flame and took off their skins they would just be floppy and wet and not hold their shape unless I did them in the oven.

I boiled some water in a pan, put the peppers in the boiling water, whole, and kept them simmering for about 5-8 minutes, turning them over so they would be done right through.

I took them out of the pan and cut them carefully in half lengthways, pulling out the seeds and white stringy bits (you need asbestos fingers or a spoon, but you have to be careful not to split the soft pepper) Spread the goats’ cheese along the pepper (I had a slice from a log and I cut it into quarters) Put the peppers onto a baking tray and grill for 2-3 minutes until they are all bubbly and brown and nice and yummy.

WP_20140926_002 I served them with a simple mixed leaf salad, and just a little of my favourite pomegranate molasses as a dressing – you can use whatever you like!

You could have this as a light lunch, as a starter if you were having friends round for a meal, or along with other salad ingredients as a main meal… you could even have garlic and rosemary roasted potatoes with them.