Possum’s Recipe Book

Photography by J C Hugo Richardson

Green Leaf Salad with Spiced Goats Cheese

Serves 4-6

2tbsp sesame seeds
2tsp ground cumin
1 ½tsp paprika
1tsp fresh thyme
Sea salt
Black pepper
350g goats cheese – cut into rounds
 
2tbsp red wine vinegar
1 spring onion – sliced finely
1tsp fresh thyme
1tsp Dijon mustard
5tbsp olive oil
Sea salt
 
500g baby new potatoes (Jersey Royal) – halved
500g fine green beans
100g mixed salad leaves
Handful fresh basil leaves
300g assorted cherry tomatoes
100g black olives
 
Method
 
For the Goats Cheese Rounds
Line a baking tray with grease-proof paper.
In a glass bowl mix together sesame seeds, cumin, paprika, 
thyme, salt and pepper. 
Place each goats cheese round cut-side down into the mixture turn and 
do the other side, place on tray. 
Continue until all the cheese has been coated.
Set aside.
 
For the Vinaigrette
In a small bowl add the vinegar, spring onion, thyme and mustard.
Then whisk in the oil.
Set aside.
 
For the salad
In a saucepan of cold water put the potatoes and cook until soft.
Drain and put aside to cool.
Boil the beans in a saucepan until just tender about 5mins.
Drain and pat dry and set aside.
Combine the salad leaves and a little vinaigrette to coat leaves. 
Arrange on plates.
Toss potatoes and green beans in a bowl with a little vinaigrette. 
Arrange them on top of the salad leaves. 
Scatter the tomatoes and olives over. 
Arrange the goats cheese round the plate edge.
Cooks note: this dish can be serves individually or as a platter in a larger meal.