Quick & tasty goats’ cheese salad

When I was in my teens I had a lovely French penfriend that I used to visit regularly, and she would come to visit me. While my family love cheese, the huge variety in France was a real eye-opener, and I do remember a few times coming home in warm weather with my hand baggage smelling slightly riper than normal. The funniest time though was when my friend’s family sent me a special birthday gift – unfortunately during a heatwave – and we opened the door to a postman late in the evening holding out a very smelly parcel at arms’ length! Obviously not something they wanted in the sorting office overnight! Fortunately, not all of the cheeses had completely melted, and one that survived was a tasty log of goats’ cheese, the basis of a fantastic but simple salad. Serve this with simple French vinaigrette or the dressing of your choice. Optional toppings for the goats’ cheese are fig/onion confit or a tiny bit of green pesto – or just enjoy it as it is.

Topped with a little green pesto, on salad leaves from the garden - so good!

Serves: 3-4 as a starter, 2-3 as a main course

Time to prepare/cook: Approximately 15 minutes to prepare the salad/ ingredients; 5 minutes to grill the cheese

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Ingredients

• 180-200g log of goats’ cheese

• 12 slices of a French baguette

• A dish of your preferred salad greens, with baby tomatoes, chopped cucumber and red pepper as available

• Optional toppings for the goats’ cheese are fig/onion confit or a tiny bit of green pesto

• Pots & pans needed: Big bowl/dish for the salad, toaster, baking tray and a grill (some microwave/combined ovens have a grill even if you are in student accommodation)

Method

• Prepare the salad the way you like it in a salad bowl (you can do some of this while the goats’ cheese is in the grill)

• Cut the baguette slices and toast lightly either in a toaster or under the grill (watch carefully if under the grill as I regularly burn it this way!)

• Switch on the grill (highest setting) so it warms up

• Cut the goats’ cheese log into 12 equal slices and place one on each of the baguette slices, then place the cheese-topped bread on the baking tray

• Put the baking tray under the grill for about 3-5 minutes until the tops start bubbling and turning golden brown

• Remove and top the cheese with a dot of pesto/confit if you wish

• Carefully arrange the cheese-topped bread on top of the salad and serve immediately, with the vinaigrette/dressing on the side