Variation on the goat’s cheese salad

I recently made a really delicious salad using left-overs… a small lettuce, goat’s cheese. a few other bits and pieces and seaweed from my seaweed collection…

In that random way that things happen, today I found I had a small lettuce and some goat’s cheese… I altered the recipe slightly:

Chilli seaweed goat’s cheese salad

• small lettuce, for example baby gem
• half a soft goat’s cheese round, cut into small pieces, skin removed (eat it on a cracker while you’re making the salad)
• shavings of celery – including leaves
• ransome leaves (wild garlic)
• cashew nuts
• laver seaweed
• olive oil
• pomegranate syrup
• sea salt
• lots of grinds of pepper (I put whole spices such as coriander seeds, fenugreek etc in the grinder with the pepper corns for a nice taste)
• dash of chilli sauce but not too hot (I use Marie Sharp’s Green Habanero, it’s made with nopal – prickly pear cactus – green habanero, garlic and lime)

1. cut/tear the lettuce and ransome leaves into bite-sizes and put into a large bowl
2. add the celery, cheese, nuts, laver, salt and pepper and mix well so the seasoning runs throughout the leaves
3. add the olive oil, syrup and chilli and gently turn over to coat everything

This salad may go a little limp if it’s not eaten straight away but it still tastes good, in fact the flavours meld in together! I even ate some the next day!