Gluten-free lemon drizzle cake
With a special surprise ingredient, this gluten-free lemon cake stays beautifully moist. To everyone’s amazement it's mash potato!
Middle Eastern bread & goat’s cheese salad
- Preparation and cooking time
- Prep:
- Cook:
- Ready in 25 minutes
- Easy
- Serves 4
Skip to ingredients
- 2 pitta breads
- 1 garlic clove
- juice 1 lemon
- 3 ripe plum tomatoescut into chunks
- 1⁄2 cucumbercut into chunks
- 6 radishessliced
- 1 small red onionhalved and sliced
- large handful mintleaves, very roughly chopped
- 1 small Cos lettuceroughly chopped
- 1 Baby Gem lettuceroughly chopped
- 2 large handfuls rocket
- 5 tbsp olive oil
- 200g firm goat's cheesecrumbled into large chunks
Nutrition: per serving
- kcal418
- fat26g
- saturates11g
- carbs26g
- sugars7g
- fibre4g
- protein17g
- salt1.32glow
Method
step 1
Cook the pitta bread on a griddle or in a toaster until brown and crisp. When cool enough to handle, tear into bite-size pieces.
step 2
Mash the garlic clove with a pinch of salt, then tip into a large bowl and stir in the lemon juice. Tip all the other ingredients, except the olive oil and goat’s cheese, into the bowl, then drizzle over the oil. Gently toss everything together until mixed and dressed. Serve the salad in piles with goat’s cheese crumbled over each serving.
