Seasonal summer goat’s cheese salad with cashew-nut brittle

January 12, 2015 (Last Updated: January 11, 2019)
Seasonal summer goat’s cheese salad with cashew-nut brittle recipe
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Seasonal summer goat’s cheese salad with cashew-nut brittle

Serves: 4 – 6
Cooking Time: 30 mins

Ingredients

  • Brittle

  • 160g castor sugar
  • 160g unsalted cashew nuts

  • Dressing

  • 45ml (3 tbsp) maple syrup
  • 100ml mixed tropical fruit juice
  • small handful fresh thyme leaves
  • 10ml (2 tsp) lemon juice
  • salt and freshly ground black pepper, to taste

  • Salad

  • 6 ripe fresh apricots, cut in half
  • 50ml honey
  • 500g fresh strawberries, some halved and others kept whole
  • 200g goat’s cheese coated in vegetable ash, sliced (available at select delis and cheese shops)
  • 1 medium fresh pineapple, cut into wedges and chargrilled
  • 4 fresh granadillas, cut in half
  • small handful pea shoots/ microherbs
  • 170g baby spinach

Instructions

1

For the brittle, melt the sugar in a pot over medium-high heat until caramel in colour and it reaches 170°C on a sugar thermometer. Carefully stir in the nuts, quickly pour over a silicone mat or lined baking tray and set aside to cool. Once set, break into shards.

2

For the dressing, blend together all of the ingredients until well combined.

3

For the salad, coat the apricots with the honey. Place all of the salad ingredients on a platter or individual plates, drizzle with the dressing and top with shards of cashew-nut brittle.

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January 12, 2015 (Last Updated: January 11, 2019) By
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