Free Healthy Recipe - Crunchy Witlof and Hazelnut Salad with Apple and Goats Cheese

Low GI

Get the Flash Player to see this player.

A lovely light salad that incorporates the sweetness of apples and pears and the tanginess of goat's cheese. Serve as a lunch or side salad at dinner for more guests.

2 tsp olive oil
2 thick slices wholegrain sourdough, cut into cubes approx 2cm thick
1 Pink Lady apple cored and cut into cubes
2 sticks celery, finely sliced
1 Williams pear cut into fine slices
2 handfuls mixed green leaves

3 tbsp olive oil

Preheat the oven to 180 degrees Celsius.
Arrange the hazelnuts on a tray and place in the oven to roast for approximately 8 minutes.
Remove them from the oven and set aside until they are cool enough to handle.

Combine the olive oil and tamari and then using a pastry brush brush each side of the pieces of bread and place them on a baking tray to crisp for 5 to 8 minutes.
Rub the hazelnuts to remove the skin then roughly chop them and combine with the chopped apple, and celery.
Arrange the salad greens on a plate then fan pieces of witlof and pear over the top of the greens.
Combine the dressing ingredients and drizzle a little over each plate. Toss the remaining dressing through the apple and celery mix.
Spoon the apple and celery into the witlof leaves.
Divide the goast cheese evenly onto each plate.
Top with the crispy croutons.

Makes 4 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 15 mins
Ready in: 30 mins

Suitable for:
Dinner, Lunch, Salad, Side Dish
Recipe tools:
PrintPrint version
EmailEmail recipe
More recipesMore recipes
BackPrevious page
Nutritional Information - Per Serve
Kj 1607 kj
Calories 384 kcal
Fat 32 g
Saturated Fat 6.6 g
Total Carbohydrate 12.9 g
Total Protein 8.4 g
Fibre 4.4 g

Facebook Twitter RSS