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Warm goat’s cheese salad and tapenade

Warm goat’s cheese salad and tapenade

PT30M

1
For the tapenade, blend the black olives, capers, anchovies, garlic, parsley, lemon juice and olive oil together in a food processor until finely ground. Transfer into a covered container and save for plating
  • 100g of black olives
  • 1 garlic clove
  • 1 tbsp of capers
  • 3 salted anchovies
  • 6 tbsp of olive oil
  • 1 tbsp of fresh parsley
  • 1/2 lemon
2
To make shallot the dressing, combine the mustard, honey, vinegar, a pinch of salt and freshly ground black pepper in a bowl and slowly add the olive oil, stirring throughout. Add the shallots, mix well and set aside
  • 1 tsp Dijon mustard
  • 1/2 tsp clear honey
  • 1 tbsp of red wine vinegar
  • 4 tbsp of olive oil
  • 1 shallot
  • salt
  • black pepper
3
Cook the bacon on a griddle pan until crispy on each side. Drizzle the slices of baguette with a little olive oil and toast them in the oven on both sides
  • 2 smoked streaky bacon slices
  • 1/2 baguette
  • olive oil
4
Spread a layer of tapenade over each of the croutons, place a round of goat’s cheese on top and either melt slightly with a blow torch or very gently heat under a grill until a little colour has developed
  • 1 Bosworth Ash Log
5
Put a handful of rocket on a serving plate. Break over the walnuts and drizzle over a little shallot dressing
  • 50g of rocket
  • 4 walnuts
6
Arrange the beetroot slices on the rocket and top with the croutons. Finish with the crispy bacon and chopped parsley and serve
  • 1/2 beetroot
  • 25g of flat-leaf parsley

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