Grilled Goats Cheese Salad

Goats Cheese is one of those marmite ingredients isn't it. Personally I love it hot, cold, crumbled, diced, sliced or even as part of a cheeseboard. This particular dish is good as a starter if you halve the portions or great as a main course on a Saturday lunch time as it was today. What I love about it is the array of flavours, textures and colours. For two people the cost is about £4 per head . Make sure that you use the cheese with the rind on or it will melt all over the place.

Ingredients : 2*150g of goats cheese, 100g sun dried tomatoes in olive oil chopped, loaf of ciabatta, packet of rocket, handful of pine nuts, clove of garlic, black pepper, balsamic glaze (optional), ex. virgin olive oil.

1. Heat the grill. Slice the bread into 2cm diagonal slices, place on baking tray and drizzle with the olive oil.
2. Cut cheese in half and place rind side down on a lightly greased baking sheet.
3. Toast pine nuts in a medium hot pan until golden.
4. In a bowl, toss the rocket, tomatoes and half the nuts together.
5. Place cheese and bread under the hot grill. Cook bread on either side for a minute or so. The cheese will be ready when golden on top.
6. To serve, place a mound of salad in the middle of a plate. Carefully place the cheese on top. Gently rub a garlic clove over the toasted bread and then place beside cheese.
7. Scatter remaining pine nuts over salad and dress with black pepper, extra virgin olive oil and the balsamic glaze.