Grilled goat's cheese with cranberry dressing

10-30 minutes 400 kcal or less 6 servings apple apples chicory clear honey cranberry jelly dinner party festive goat's cheese goat's cheese salad mains pecan pecans quick radish sprout radish sprouts starter warm starter

N/A

Source

Ingredients

2 red-skinned apples

3 tbsp lemon juice

3 x Capricorn goat's cheese , halved horizontally

2 tbsp cranberry jelly

2 tbsp olive oil

1 tsp clear honey

25g pecan

2 chicory heads, separated into leaves

handful radish sprouts (available from larger supermarkets) or watercress

Method

Quarter, core, then thinly slice the apple into a bowl with the lemon juice and 1 tbsp water. Toss well, as this stops the apples going brown.

Heat grill to high, then line your grill rack with foil. Put the cheeses rind-side down on the foil, then set aside for a moment.

Drain 2 tbsp of the juice from the apple bowl into another small bowl and discard the rest. Add the cranberry sauce, oil and honey with some seasoning, and whisk to form a dressing. Grill the cheeses for 4 mins, then scatter the nuts on and around the cheeses and return to the grill to cook for a few mins more – but take care that the nuts don’t burn.

Arrange the apple, chicory and radish sprouts or watercress on 6 plates, then carefully top with the hot melted cheese. Scatter over the nuts, spoon over the dressing and serve straight away.