Goats Cheese, Walnut and Honey Crostini
with a Tangy Poached Rhubarb Salad
You know us at the Fresh Farm, we’re lovers of good British produce. Cue the rhubarb. It’s so British and it’s in season. Our Victoria is famed for including a fruity element into a dinner salad. She just loves the mix of flavours and we have to say, it works delightfully in her goat’s cheese and walnut salad. Get it while it’s hot!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
2
Rhubarb
2
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
1
Goat's Cheese
(Contains Milk)
¼
Dijon Mustard
(Contains Sulphites, Mustard)
1
Baby Leaves
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Cut the ciabatta in half lenthways, then into 1/2 cm chunks and pop in a mixing bowl with 2 1/2 tbsp of oil and ¼ tsp of salt. Mix everything together well with your hands, then transfer the mixture to a baking tray and bake for 15 mins until crispy and golden. These are your delicious crunchy croutons.
In the meantime, remove the woody ends and slice the rhubarb into 2cm chunks. Crush the walnuts. Slice the goat’s cheese into 1cm thick rounds.
Put the rhubarb and 2 tbsp of cold water in a frying pan on medium heat and cook for 3 mins. Add 3 tbsp sugar (if you have some) to the pan, combine well and continue to cook for a further minute or until the rhubarb just begins to soften. Turn off the heat, remove the rhubarb from the pan (leaving the juices in the pan!) and set aside to cool.Tip: You need to watch the rhubarb in the pan like a hawk! It can quickly turn to a purée and will continue to cook slightly, whilst sitting on the plate, which is called carry-over cooking!
Quickly return to the pan with the rhubarb juices (still off the heat!) and whisk in a ¼ tsp of dijon mustard, 1 tbsp of olive oil, a pinch of salt and sprinkling of black pepper. Cover and set aside in the pan. Tip: This is your warm and tangy salad dressing which you may wish to reheat just before serving!
Your croutons should now be ready. Remove them from the oven and switch your grill to medium high.
Season the goat’s cheese slices with a small pinch of salt and pepper, then place on an oiled baking tray and grill for 1 1/2 mins, until just heated through and starting to melt. Remove with a spatula.
Toss together the baby leaves and poached rhubarb. Serve topped with the grilled goat’s cheese, crushed walnuts, warm salad dressing and croutons. Delish!
