Huge shoutout to Amelia for coming over the other day and showing me how to make one of her salads. They're delish and we had a good chat and put the world to rights. She has a really lovely instagram page so go follow/like/share etc.
I had a go today with Elena and Rob and it was good fun. These salads are pretty big so arguably enough to share if you fancy it, or if you're hungry they'll do you fine. And because everything comes in multi-packs from supermarkets, it's not too expensive to do.
I had a go today with Elena and Rob and it was good fun. These salads are pretty big so arguably enough to share if you fancy it, or if you're hungry they'll do you fine. And because everything comes in multi-packs from supermarkets, it's not too expensive to do.
Ingredients
Bonus stuff:
Method
Get the oven at 180. Grab your goats' cheese. Amelia said to put a small cross in the centre with a knife as apparently this stops it melting everywhere in the oven. We are not sure why this works but it does. So do it. Pop on baking dish in oven for 20 mins or so (until it's a beautiful golden brown).
Wash the lettuce and chop it into strips. Bung in bowl. Add in the spinach, watercress and rocket. Arrange semi-artistically.
Chop up the red pepper and carrot. Bung in. Chop up the celery. Bung in. Chop up the avocado. Bung in. Chop up the tomato, arrange around the side. Just because it looks cool. (See Amelia's Instagram and follow her for very funky looking salads).
By this time, the cheese should be nearly done. Take out and carefully spatular on to the salad.
Season with pepper and maybe add a dash of balsamic/olive oil if you want. When Amelia came over we also put chopped beetroot in but sadly I forgot today.
- Gem lettuce
- Handful spinach, watercress and rocket (comes in a bag)
- A small hunk of red pepper (or other colour)
- 1 stick celery, chopped
- 1 smallish carrot, cubed
- 1 big tomato, cut into eighths
- A hunk of round goats' cheese (got it from little sainsbury's in Durham)
- Half an avocado
Bonus stuff:
- Beetroot
- Nuts, Amelia mentioned sunflower seeds
- Balsamic/olive oil as a simple dressing
Method
Get the oven at 180. Grab your goats' cheese. Amelia said to put a small cross in the centre with a knife as apparently this stops it melting everywhere in the oven. We are not sure why this works but it does. So do it. Pop on baking dish in oven for 20 mins or so (until it's a beautiful golden brown).
Wash the lettuce and chop it into strips. Bung in bowl. Add in the spinach, watercress and rocket. Arrange semi-artistically.
Chop up the red pepper and carrot. Bung in. Chop up the celery. Bung in. Chop up the avocado. Bung in. Chop up the tomato, arrange around the side. Just because it looks cool. (See Amelia's Instagram and follow her for very funky looking salads).
By this time, the cheese should be nearly done. Take out and carefully spatular on to the salad.
Season with pepper and maybe add a dash of balsamic/olive oil if you want. When Amelia came over we also put chopped beetroot in but sadly I forgot today.
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