Warm Goats’ Cheese, Blueberry and Walnut Salad

Name: Warm Goats’ Cheese, Blueberry and Walnut Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 tbsp red wine vinegar; 2 tsp honey; ¼ tsp hot chilli powder; 3 tbsp walnut oil; sea salt and freshly ground black pepper; 1 tsp Dijon mustard; sea salt and freshly ground black pepper; 100 g/3½ oz mixed baby salad leaves; 1 large ripe avocado, peeled, pitted and diced; 50 g/1¾ oz/heaped ½ cup dried breadcrumbs; 2 tbsp olive oil, plus extra for brushing; 1 tbsp olive oil; 2 tsp sugar; 200 g/7 oz/1½ cups blueberries; 100 g/3½ oz/1 cup walnut halves; a few thyme sprigs; 300–400 g/10½–14 oz goats’ cheese log with rind on, or 4 individual rounds

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

It might not be your first choice of fruit to add to a veggie salad – but juicy, not-too-sweet blueberries work really well when teamed with creamy goats’ cheese and sweet crunchy walnuts. They are wonderfully high in antioxidants – one of the highest among all fruits – and thought to protect against heart disease and cholesterol.

Ingredients

300–400 g/10½–14 oz goats’ cheese log with rind on, or 4 individual rounds
a few thyme sprigs

Vegetarian

Method

Preheat the oven to 180°C/350°F/gas 4 and line a baking sheet with baking parchment. Toss the walnuts with the olive oil, sugar, chilli powder and a pinch of salt. Spread them onto the prepared baking sheet and