Roasted balsamic eschalions with goat’s cheese and prosciutto recipe

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 223 calories / serving
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Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the shallot halves on a baking tray skin-side down. Drizzle with 1 tbsp of the olive oil, scatter over the thyme and season well. Roast for 25 minutes or until cooked and golden. Drizzle over 1 tbsp of the vinegar for the last 10 minutes of cooking.

Meanwhile, mix the remaining oil and vinegar with the mustard; season well.

To serve, divide the rocket, walnuts, goat’s cheese and shallots between four plates. Drizzle over the dressing and top with a slice of prosciutto (for vegetarians, omit the prosciutto). 

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  • Ingredients

  • 4 finest* eschalion shallots, halved lengthways
  • 3 tbsp extra-virgin olive oil
  • small bunch thyme sprigs
  • 3 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 x 70g pack wild rocket
  • small handful walnuts, toasted
  • 100g (3 1/2oz) goat's cheese, crumbled
  • 4 slices prosciutto
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  • Energy 924kj 223kcal 11%
  • Fat 18g 26%
  • Saturates 5.6g 28%
  • Sugars 4.9g 5%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 5.7g Protein 9.4g Fibre 0.5g

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