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.

Vegetarian Healthy Quick Salad Goats Cheese

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

31.8g

per serving

31.8 g total

Fat

88.5g

per serving

88.5 g total

Protein

17.2g

per serving

17.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

Wholegrain Mustard

White Wine Vinegar

for dressing

Dairy

piece

Egg Yolk

free-range

Goats' Cheese

firm

NutsSeeds

clove

Garlic

chopped

handful

Chives

fresh, chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

handful

Chives

fresh, chopped for garnish

OilsFats

Olive Oil

for dressing

Olive Oil

to drizzle

Vegetables

piece

Tomatoes

ripe, chopped

0.25

piece

Sweet Potato

peeled and grated

0.5

piece

Red Onion

finely sliced

piece

Carrot

peeled and grated

piece

Tomato

ripe, sliced

Method

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.