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Goats' Cheese, Avocado & Warm Blueberry Salad
This is an endlessly adaptable recipe: adjust qantities to your taste and what you have available.
Servings: 4 people
Ingredients
- 1 tspb olive oil
- 125 g blueberries
- 1 tbsp balsamic vinegar
- 1 Avocado
- 1 Capricorn goats' cheese
- 3 cups Mixed salad leaves
- 2 tbsp pine nuts
Instructions
- Gently fry the blueberries in the olive oil for a few minutes, until they have softened. Whilst doing this chop up the avocado and goats' cheese and arrange on the salad leaves, and gently dry fry the pine nuts. Keep a close eye on the nuts as they go from not done to burnt in a matter of seconds.
- Drizzle the balsamic over the blueberries and give the pan a good shake, cook for a few minutes until reduced and syrupy. Pour over the salad and scatter the pine nuts on top.
- Serve immediately.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 208kcal | Carbohydrates: 11g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 104mg | Potassium: 349mg | Fiber: 4g | Sugar: 4g | Vitamin A: 690IU | Vitamin C: 15mg | Calcium: 45mg | Iron: 1.3mg