Home alone tonight so I wanted to make something with not too many leftovers but also tasty and indulgent, and this hit the spot! Grilled goats cheese salad with baby spinach, candied pecans, semi oven dried tomatoes, a simple couscous salad and honey, mustard and lemon dressing.
Grilled Goats Cheese with Candied Pecans and Couscous Salad
Grilled goats cheese salad with baby spinach, candied pecans, semi oven dried tomatoes, a simple couscous salad and honey, mustard and lemon dressing
- Candied pecans
- 1/4 cup granulates sugar
- 1 tbsp butter
- 1 tbsp water
- 1 pinch of sea salt
- Goats cheese
- 1 thick slice of goats cheese. I used an aged cheese with the rind still attached, this keeps the cheese in 1 piece and is also delicious.
- 1 tbsp olive oil
- 1 sprig thyme leaves
- Pepper & Salt
- Salad ingredients
- 1 handful baby spinach
- 100 g semi dried tomatoes (store bought or Homemade)
- 1 cup couscous
- 1 tomato
- 1 handful chopped parsley
- 1 spring onion
- Olive oil
- Red wine vinegar or lemon juice
The candied pecans couldn’t be easier
In a non stick frying pan add the sugar, butter, 1 water and a pinch of salt.
Mix it all together until the caramel starts to form
Add 1 cup of pecans and toast for about 7 minutes until caramelly and fragrant.
Spread out to cool on a sheet of baking paper (add some extra ground sea salt if you like it salty like I do).
Will keep in an air tight container for apx. 2 weeks.
Great on salads but also just as a nibble in between.
Grilled goats cheese
Preheat the oven to 200 C.
Drizzle the goats cheese with olive oil, thyme leaves an season with pepper and lemon salt.
Place on a baking sheet in a preheated oven for 5 minutes.
Then turn the grill on high for an additional 2 minutes so the top starts bubbling and turns brown.
Put the couscous in a large bowl and cover with boiling water, with about 1 cm water above the couscous. Close the bowl off with a lid or a plate so it can steam for 5 minutes.
When done use a fork to fluff up the couscous, it will double in size. Let it cool while prepping the rest of the ingredients.
Chop all the ingredients you want to add, how fine or rough as you like.
When couscous has cooled mix through all the chopped ingredients.
Add a good glug of olive oil, your acidity of choice (I used lemon juice in this one) and season well with pepper and salt.
On big dinner plate spread out the spinach leaves.
Place the goats cheese in the middle and dd the semi-dried tomatoes around the side.
Sprinkle the candied pecans over the top and a drizzle of olive oil.
Serve the couscous salad on the side.
The goats cheese is very versatile, you can serve it with any kind of salad. For example with ribboned courgette marinated in lemon-honey-mustard dressing, arugula salad, candied pecans and pomegranate served with crispy garlic parsley flatbread. What not to like!