Whole roast bream with potatoes & olives
Roasting the fish along with the potatoes means all the lovely flavours mingle
Goat's cheese & bistro salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 2
Skip to ingredients
- 1 little goat's cheesesuch as Crottin de Chavignol, about 150g
- 4 thin slices walnut bread
For the salad
- handful lamb's lettuce or watercress
- small handful walnutpieces
- 1 small shallotfinely chopped
- 1 tbsp walnut or olive oil
- 1 tsp sherry vinegar
Nutrition: per serving
- kcal419
- fat31g
- saturates11g
- carbs23g
- sugars19g
- fibre0g
- protein14g
- salt1.16glow
Method
step 1
Take the cheese out of the fridge at least 1 hr before serving. Brown the bread in a toaster until crisp. While the bread is toasting, toss all the salad ingredients together. Serve the salad on the same plate as the cheese and toast.
