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Baked goats' cheese with gazpacho sauce and coleslaw salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by Brian Turner

From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the gazpacho sauce, place all the gazpacho ingredients into a food processor, season with salt and freshly ground black pepper and blend until smooth.

  3. For the coleslaw, place the sweet potato, onion and carrot into a bowl and mix well.

  4. For the dressing, place the dressing ingredients into a separate bowl, season with salt and freshly ground black pepper and mix well. Pour the dressing over the coleslaw and stir well.

  5. For the tomato salad, place the tomato slices onto a serving plate, drizzle with olive oil and scatter over the chives.

  6. Place the goats' cheese onto a non-stick baking sheet and bake in the oven for 3-5 minutes, until softened.

  7. To serve, place the coleslaw onto the plate with the tomatoes, top with the baked goats' cheese and drizzle over the gazpacho sauce.

Ingredients

For the gazpacho sauce

  • 2 ripe tomatoes, chopped
  • 2 garlic cloves, chopped
  • small handful fresh chives, chopped
  • 1 tsp white wine vinegar
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

For the coleslaw

  • ¼ sweet potato, peeled and grated
  • ½ red onion, finely sliced
  • 1 carrot, peeled and grated

For the dressing

  • 1 free-range egg yolk
  • 1 tsp wholegrain mustard
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • salt and freshly ground black pepper

For the tomato salad

  • 1 ripe tomato, sliced
  • 1 tsp olive oil
  • small handful fresh chives, chopped
  • 50g/1¾oz firm goats' cheese, to serve

Shopping List

Baked goats' cheese with gazpacho sauce and coleslaw salad

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