Free Healthy Recipe - Grilled Goats Cheese, Hazelnut and Cranberry Salad

Low fat, Low GI, Wheat Free

Now that your sauce is made this recipe can be whipped up in minutes and makes a lovely light lunch or entrée. The spelt bread can be replaced with wholegrain sourdough bread but I personally prefer spelt as the grain is less reactive to those with a mild wheat intolerance.

large bunch mixed green leaves washed and dried
½ cup cranberry sauce, (see recipe list)

Toast the spelt bread on one side only under a grill. Remove the bread and lay a couple of pieces of goats cheese on the untoasted side of each slice. Drizzle slice with a little olive oil, season with black pepper and return to the grill for a further 2 - 3 minutes.

Arrange the salad greens on individual plates, with the hazelnuts. Lay the toast and goats cheese on the bed of greens, and serve each with a spoon of cranberry sauce on the side.

Note: Hazelnuts can be bought roasted but are much nicer, and fresher, when you do it yourself. Lay the nuts in a flat baking sheet and roast in the oven (180C) for approx 5 - 7 minutes checking regularly. Once toasted roll the nuts between your palms to remove the thin outer casing.

Makes 4 servings

Scale recipe to serves

Prep Time: 5 mins
Cooking Time: 10 mins
Ready in: 15 mins

Suitable for:
Lunch, Salad
See also:
Cranberry Sauce 1
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Nutritional Information - Per Serve
Kj 1768 kj
Calories 423 kcal
Fat 26.9 g
Saturated Fat 8.1 g
Total Carbohydrate 28.3 g
Total Protein 16.3 g
Fibre 1.8 g

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