Rocket, Fennel and Herb salad with Goat’s Cheese<\/p>\n
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\u00c2\u00be ounce pack marjoram, washed and picked<\/p>\n
8 x 15 ml spoons extra virgin olive oil (15ml = 1 T.)<\/p>\n
2 x 3.5 oz packs goat’s cheese<\/p>\n
50 g pack organic rocket (2-3 C.)<\/p>\n
1 fennel bulb, halved and very finely sliced<\/p>\n
50 g pitted black olives (1\/2 C.)<\/p>\n
\u00c2\u00be oz. pack lemon basil, washed and picked<\/p>\n
Juice \u00c2\u00bd lemon<\/p>\n
Salt and freshly ground black pepper<\/p>\n
2 red chillies, deseeded and finely sliced<\/p>\n
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Preheat the oven to 200\u00c2\u00b0C, 400\u00c2\u00b0F, 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Rocket, Fennel and Herb salad with Goat’s Cheese \u00c2\u00be 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.) \u00c2\u00be oz. pack lemon basil, washed and picked Juice \u00c2\u00bd lemon Salt and freshly ground black pepper 2 red chillies, deseeded and…<\/p>\n