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Baked Goats' Cheese with Gazpacho Sauce and Coleslaw Salad

Roasted goats' cheese served over fresh vegetable coleslaw and sliced tomatoes with a homemade zesty gazpacho sauce.

VegetarianHealthyQuickSaladGoats Cheese

Estimated Nutrition

Per Serving Total
Calories 985.4 kcals 985.4 kcals
Carbohydrates 31.8 grams 31.8 grams
Fat 88.5 grams 88.5 grams
Protein 17.2 grams 17.2 grams
Cook Time
5 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
5
ml
White Wine Vinegar
5
ml
Wholegrain Mustard
15
ml
White Wine Vinegar
for dressing
Dairy
1
piece
Egg Yolk
free-range
50
g
Goats' Cheese
firm
NutsSeeds
2
clove
Garlic
chopped
1
handful
Chives
fresh, chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
handful
Chives
fresh, chopped for garnish
OilsFats
15
ml
Olive Oil
45
ml
Olive Oil
for dressing
5
ml
Olive Oil
to drizzle
Vegetables
2
piece
Tomatoes
ripe, chopped
0.25
piece
Sweet Potato
peeled and grated
0.5
piece
Red Onion
finely sliced
1
piece
Carrot
peeled and grated
1
piece
Tomato
ripe, sliced

Steps

  • Preheat the oven to 200°C.
  • Blend the gazpacho ingredients, salt, and pepper in a food processor until smooth.
  • Mix the sweet potato, onion, and carrot in a bowl.
  • Combine the egg yolk, mustard, oil, vinegar, and seasoning in a separate bowl and pour over the coleslaw.
  • Arrange tomato slices on a plate with olive oil and chives.
  • Bake the goats' cheese on a non-stick sheet for 3 to 5 minutes until softened.
  • Plate the coleslaw with tomatoes, top with cheese, and drizzle with gazpacho sauce.