Having just spent an amazing week in the beautiful midi pyrenees in France eating loads of cheese and drinking delicious wine I’m now trying to spend a couple of weeks being a little healthier. So in the hope of shedding a couple of pounds you may notice a few more salads appearing on the blog and a few less desserts.
This salad is so easy to prepare it makes a great speedy lunch or evening meal if you are short on time. Creamy goats cheese and tangy sundried tomato on a bed of crisp salad leaves. I’m cutting down on carbs for now (boo!) but If you feel you need to add some it serve it with some warm crusty bread, you can use it to mop up the tomato flavoured oil.
Goats cheese and sun dried tomato salad
Prep time: 10 minutes
1 bag mixed salad leaves (I used watercress, spinach and rocket)
1 large avocado, de stoned and peeled
80g goats cheese
1 shallot, peeled and finely sliced
8 sundried tomatoes in olive oil
2tsp olive oil from the sun dried tomato jar
Salt and freshly ground black pepper
Take two plates and divide the salad leaves between them. Slice the avocado and lay on top of the salad leaves, then slice the sundried tomatoes and add them to the plates. Crumble over the goats cheese, then add the shallot. Drizzle over a tsp of the tomato infused olive oil from the sun dried tomatoes then season with salt and freshly ground black pepper. Serve immediately.