What you'll need: 4-6 fresh, young courgettes 1 head of chicory 4 medium tomatoes 125g goats’ cheese 2 tbsp toasted pine nuts For the Dressing 4 tbsp olive oil A few fresh mint leaves, chopped A few fresh oregano leaves, chopped (optional) 1 tsp lemon juice Salt and pepper Time:
What you'll need:
- 4-6 fresh, young courgettes
- 1 head of chicory
- 4 medium tomatoes
- 125g goats’ cheese
- 2 tbsp toasted pine nuts
For the Dressing
- 4 tbsp olive oil
- A few fresh mint leaves, chopped
- A few fresh oregano leaves, chopped (optional)
- 1 tsp lemon juice
- Salt and pepper
Time: 10 minutes
Wash all the vegetables, and cut them up into chunks (you can slice the courgettes a bit more thinly if you prefer). Put into a salad bowl, and scatter the goats’ cheese over the top. Sprinkle on the pine nuts, and gently toss.
Take an old jar or small bowl, and add all of the dressing ingredients. If using the jam jar, put a lid on it, and shake well. Otherwise, just mix in the bowl with a fork. Scatter all over your fresh salad, and serve.
This salad will go brilliantly with a citrusy and savoury Sauvignon Blanc from Montevideo. Pair this with the Pizzorno 'Don Prospero' Sauvignon Blanc 2017. This easy-going varietal from Uruguay is going to go well with green vegetable dishes!
There you have it -- a recipe for Goats’ Cheese Garden Salad!
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