Strawberry Salad with a Peppered Blackwater Cheese Basket

Crispy goats' cheese baskets filled with fresh berries, summer herbs, and salad leaves, topped with salty bacon and sourdough croutons.

Appetiser Summer Salad Goats Cheese Strawberries

Estimated Nutrition

Calories

463.1

kcal / serving

1852.4 kcal total

Carbs

16g

per serving

63.8 g total

Fat

34.6g

per serving

138.5 g total

Protein

22.1g

per serving

88.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Raspberry Vinaigrette

Dairy

110

Hard Goats' Cheese

mature, grated

220

Soft Goats' Cheese

cut into chunks

Fruits

110

Strawberries

hulled and halved

110

Raspberries

GrainsCereals

Sourdough Bread

cut into 1cm cubes

Meat

slice

Streaky Bacon

cut into 5mm thick slices

NutsSeeds

0.5

tsp

Black Pepper

cracked

clove

Garlic

finely sliced

handful

Summer Herbs

mixed fresh chives, dill, mint and oregano

OilsFats

tbsp

Olive Oil

Vegetables

Mixed Baby Salad Leaves

Method

Sprinkle a quarter of the hard goats' cheese and black pepper into a hot frying pan in a 10cm circle.

Cook for 3 minutes until the cheese bubbles, then cool for 1 minute.

Remove the cheese disc and shape it around the end of a tall glass to form a basket.

Allow the basket to set on a wire rack and repeat for the remaining three baskets.

Fry the bacon in olive oil until golden-brown.

Add garlic and bread cubes to the pan and stir-fry until crisp.

Mix the soft goats' cheese, fruit, herbs, and salad leaves in a bowl.

Toss the salad with raspberry vinaigrette.

Spoon the salad into the cheese baskets and top with bacon and croutons.