Grilled goats’ cheese and courgette with spring salad
Succellent courgette with creamy goats' cheese, served up with fresh salad bursting with summer veg
Ingredients
- 2 large round courgettes, cut into 1cm/½in thick slices
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 400g/14oz goats’ cheese, cut into 1cm/½in thick slices
- 200g/7oz peas in the pod
- 200g/7oz fresh broad beans, peeled
- 12 spears asparagus, trimmed
- 2 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 6 tbsp extra virgin olive oil
- pinch caster sugar
- 4 large radishes, very finely sliced
- 1 banana shallot, very finely sliced into rings
- 50g/2oz rocket leaves
- 50g/2oz baby spinach leaves
- 50g/2oz watercress, leaves picked
- 1 punnet pea shoots
Method
Preheat the grill to high.
Heat a griddle pan until searing hot. Rub the courgette slices with the olive oil and season with salt and freshly ground black pepper.
Place the courgettes onto the griddle and cook for a minute on each side until marked with griddle lines.
Remove the courgettes from the griddle and top with a slice of the goats’ cheese.
Place the courgette and goats' cheese under the grill and cook for 1-2 minutes until the cheese has melted and turned light golden-brown.
Meanwhile, bring a pan of salted water to the boil, add the peas, broad beans and asparagus and cook for two minutes until just tender. Drain and set aside.
Whisk the sherry vinegar, Dijon mustard and extra virgin olive oil together with a pinch of salt, pepper and sugar.
To serve, place the radishes, shallot rings, rocket, spinach and watercress leaves in a bowl and toss to combine.
Gently open the pea pods, leaving them half open then add along with the broad beans and asparagus, then toss lightly once more.
Lay the salad onto the plate, then carefully place a couple of pieces of courgette on top and serve immediately.
