From Tree To Table

 

Pomegranate Tree

  This morning, while walking the dog, we picked a few early pomegranates which are just beginning to ripen.  Already starting to think about lunch and how we could incorporate them.   

Then while walking past the goats & getting that unmistakable smell it reminded me of a goats cheese, pomegranate & hazelnut salad I had seen in the Flavour book by Vicky Bhogal. The only thing was that this salad had a blueberry dressing & blueberries are really difficult to get hold of here.   

Rufus on his Walk

Those Smelly Goats

Freshly Picked Pomegranates

So the only other fruit I had in my fridge was some papaguayos which are  a similar to a peach & really juicy. I was happy with the pomegranate, goats cheese & peach combo as it had that Arabian flavour I was looking for so I decided to add some orange flower water to the dressing along with black pepper & fresh coriander…    

Grilled Goats Cheese & Pomegranate Salad Recipe  

Serves 2 Vegetarian 

• 1 small roll goats cheese (with rind)
• 1 Pomegranate
• 2 Peaches chopped
• 2 handfuls rocket
• 1 handful hazelnuts (toasted in a dry pan)
• 4 slices of country bread (or ciabatta) sliced on the diagonal
• 1 shallot chopped
• 1 small clove garlic chopped
• 2 or 3 tbsp olive oil
• 2 tsp  sherry vinegar
• 2 tsp soft brown sugar
• 1/2 tsp ground coriander 
• 1 tsp orange flower water
• 1 dsp miel de cana * (or honey)
• salt & lots of black pepper
• handful of fresh coriander chopped ( Plus extra sprigs for garnish) 

*Miel de Cana is a cane sugar honey produced in Malaga. It has a flavour similar to maple syrup & is great in salad dressings & drizzled over fried aubergines. 

1. Put the shallot in the pan with 1 tbsp olive oil and the crushed garlic, stir & fry for a minute or so to soften.
2. Tumble in the peaches (keep a handful back to put through the salad) with the vinegar, sugar, flower water, miel de cana, ground coriander & ground black pepper.
3. Stir & leave to stew on a low heat for about 10 mins.
4. Cut the pomegranate in half horizontally through the middle, hold the cut side over a bowl & hit the back of it with a wooden spoon until all the jewel like seeds tumble out. (Half may be enough for 2 people).
5. Put the grill on to heat up & toast the pieces of ciabatta on 1 side
6. Cut the goats cheese into 8 slices & place them on the untoasted side of the bread(2 slices per piece of bread).
7. Meanwhile blitz the peach mixture with a stick blender adding olive oil to achieve the required consistency.(It should be like runny jam).
8. Then add salt, more black pepper & fresh coriander, blitz again.
9. Put the goats cheese toasts under the grill for about 3 minutes until bubbling & brown.
10. Dress the rocket & chopped peaches with olive oil & sherry vinegar, salt & pepper.
11. Put the toasts on top of the rocket, spoon over some of the peach dressing, sprinkle with toasted hazelnuts & finally rain on the pomegranate seeds.

Eat & enjoy the flavours & textures in this exotic salad!! 

Grilled Goats Cheese & Pomegranate Salad

        

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