Summer salad with goat’s cheese croutons
Nutrition Info.(per serve)
10 slices baguette or 3 slices grainy or sourdough bread
60g chèvre (goat’s cheese)
2 tablespoons red wine or balsamic vinegar
1 tablespoon olive oil
4 cups frisée (curly endive) or other lettuce leaves
1 stalk celery, finely sliced
1 telegraph cucumber, peeled in ribbons, seeds discarded
1 medium raw beetroot, julienned
2 tablespoons roughly chopped walnuts
2 tablespoons dried cranberries
fresh thyme sprigs, to garnish
Total fat 25g
Saturated fat 6g
Dietary fibre 8g
- Preheat oven to 200°C. If using large slices of bread, cut each into 4. Spray with oil and place in a baking dish. Bake for 5 minutes, until lightly toasted. Remove from oven and spread with cheese. Return to oven and bake for a further 5 minutes, until cheese is warm and slightly golden on top.
- In a large bowl, combine vinegar and olive oil. Add frisée, celery and cucumber, stirring to coat leaves.
- Add beetroot to salad and gently combine. Avoid overmixing.
- To serve, divide salad between 2 plates, sprinkled with walnuts, cranberries and black pepper. Top warm toast croutons with thyme sprigs and sprinkle over salad.
Make it gluten free: Use gluten-free bread.
Make it low FODMAP: Use wheat or spelt sourdough, canned beetroot instead of fresh, and reduce celery to half a stalk.
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