Rocket, Fennel and Herb salad with Goat’s Cheese

 

¾ ounce pack marjoram, washed and picked

8 x 15 ml spoons extra virgin olive oil (15ml = 1 T.)

2 x 3.5 oz packs goat’s cheese

50 g pack organic rocket (2-3 C.)

1 fennel bulb, halved and very finely sliced

50 g pitted black olives (1/2 C.)

¾ oz. pack lemon basil, washed and picked

Juice ½ lemon

Salt and freshly ground black pepper

2 red chillies, deseeded and finely sliced

 

Preheat the oven to 200°C, 400°F, Gas Mark 6. Place the marjoram in a mortar and grind with a pestle, alternatively, finely chop. Combine with 2 x 15ml spoons of the olive oil and rub all over the goat’s cheese. Place the goat’s cheese on a baking sheet and cook in the oven for approximately 10-15 minutes or until golden brown. Place the rocket, fennel, olives and lemon basil in a bowl, dress with the remaining olive oil, lemon juice and season to taste. Divide between 4 serving plates, crumble over the cheese and scatter with the chilli.