Warm goats cheese salad with asparagus

I got this recipe from a course at Cordon Vert and this is one of the very few recipes that I still use with only minor tweaking because Sarah Kearns’ recipe is already perfect!

You will need:

  • 200 g thin asparagus
  • 40 g walnut halves
  • 1 pc medium orange (rind and juice)
  • 1 tsp rock salt
  • 1 clove garlic
  • 3 tbsp olive oil
  • 125 g goat cheese log with rind
  • 1 tsp Sichuan peppercorns, toasted
  • 1 tsp fennel seeds, toasted
  • 3 tbsp clear honey
  • 2 tbsp groundnut oil
  • 1 tsp tamari
  • 1 tbsp sesame oil
  • 1 small cos lettuce
  • 100 g wild rocket

What to do-

  1. Pre-heat the oven to 200˚C.
  2. On a baking tray, place the asparagus, walnuts, orange rind, garlic, salt, and olive oil. Roast until the asparagus starts to char in places – about 15 minutes.
  3. Mix and then grind Sichuan peppercorns and fennel seeds- don’t forget to toast them before grinding! I just use mortar and pestle for this. Mix the spices with honey.
  4. Slice the goats cheese log into 5 circles (you can keep the rind). Place the slices on a tin foil. Drizzle honey mixture over the cheese. Leave to marinate for 1/2 hour and then grill goat cheese until bubbling.
  5. Mix orange juice, tamari, sesame oil and groundnut oil together for the dressing.
  6. In a salad bowl, place the cos leaves and rocket. Put the roasted asparagus and walnuts on top. Add grilled goat cheese to the salad then drizzle dressing.
  7. Enjoy 🙂
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5 comments on “Warm goats cheese salad with asparagus

  1. Hmmm! Looks yummy!!! 😉
    How I wish I could make that here in Pinas. Unfortunately, some of the ingredients are difficult to find here.. Tues, what’s groundnut oil, tamari and wild rocket?

  2. Hi Riz! You can substitute the regular oil you get in the Phils. It’s flavourless. You can use soy sauce instead of tamari and wild rocket is what we call arugula here in the UK.

    🙂

  3. This is probably the greatest starter in the entire world. I may be saying that because I’m about to eat it and I’m starving, but it’s really delicious.

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