Artichoke & wild mushroom pie
This rustic savoury pie shows just how modern vegetarian dishes can excite and thrill all appetites
Grilled goat's cheese with cranberry dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 2 red-skinned apples
- 3 tbsp lemon juice
- 3 x Capricorn goat's cheesehalved horizontally
- 2 tbsp cranberry jelly
- 2 tbsp olive oil
- 1 tsp clear honey
- 25g pecan
- 2 chicoryheads, separated into leaves
- handful radish sprouts(available from larger supermarkets) or watercress
Nutrition: per serving
- kcal200
- fat15g
- saturates6g
- carbs10g
- sugars9g
- fibre1g
- protein8g
- salt0.61glow
Method
step 1
Quarter, core, then thinly slice the apple into a bowl with the lemon juice and 1 tbsp water. Toss well, as this stops the apples going brown.
step 2
Heat grill to high, then line your grill rack with foil. Put the cheeses rind-side down on the foil, then set aside for a moment.
step 3
Drain 2 tbsp of the juice from the apple bowl into another small bowl and discard the rest. Add the cranberry sauce, oil and honey with some seasoning, and whisk to form a dressing. Grill the cheeses for 4 mins, then scatter the nuts on and around the cheeses and return to the grill to cook for a few mins more – but take care that the nuts don’t burn.
step 4
Arrange the apple, chicory and radish sprouts or watercress on 6 plates, then carefully top with the hot melted cheese. Scatter over the nuts, spoon over the dressing and serve straight away.
