From Tree To Table

19 Sep

 

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

        

One Response to “From Tree To Table”

  1. Caroline Elliott December 1, 2010 at 9:59 pm #

    Hi, Natalie, yes indeed, the song could have been written for us on that soggy evening but, it wasn’t only the fire that was delightful – the food was estupendo. There were so many marvellous different tastes and textures it would be difficult to choose which was my favourite but . . .maybe the Muhammara Cigars. A wonderul evening – well done you – and the Washer Up.

    Love Caroline x

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