Goats cheese and hazelnut salad recipe

  • Serves 1
  • 15 mins to prepare and 10 mins to cook
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Customer recipe by Jenny McIvor
Added 86 months ago

Bring a pan of water to the boil, then briefly boil the peas until just cooked. Drain and briefly cool under cold running water.
In a frying pan toast the hazelnuts; this should take about 4 - 5 minutes. When they are just starting to brown tip onto a plate to cool.
Top and tail the radishes, and slice thinly. Trim the base of the lettuce leaves, then tear into smaller pieces. Slice the spring onions into small pieces. Cut the cucumber into chunks. Snip the mustard cress free at its base. Tip all these ingredients into a salad bowl, along with the peas.
Place the goats cheese onto a small oven tray and grill until it just begins to bubble and brown around the edges.
While the cheese is grilling, mix the olive oil, white wine vinegar and mustard together well, with a grinding of black pepper and sea salt, to taste.
Throw the hazelnuts in with the salad, pour the dressing over the salad, and toss so that everything is well covered. Pile onto a plate and top with the melted goat's cheese. Serve with some crusty bread.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 1 handful - frozen peas
  • whole hazelnuts
  • radishes
  • Little Gem lettuce
  • spring onions
  • 5cm (2in) - chunk of cucumber
  • punnet of mustard cress
  • generous slice goats cheese log or a small crottin
  • 2 tbsp - olive oil
  • 1/2 tbsp - white wine vinegar
  • 1 tsp - wholegrain mustard
  • Crusty bread, to serve

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