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Roasted goat's cheese with rhubarb chutney & spring salad

Roasted goat's cheese meets a fruity and tangy rhubarb chutney, accompanied by a fresh spring salad with crunchy vegetables and roasted nuts. A harmonious combination of creamy, sweet and fresh flavors, perfectly rounded off by the matching wine accompaniment. Ideal as a light starter or vegetarian main course in spring.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Main course
Cuisine French, Spring
Servings 2 People
Calories 480 kcal

Cooking utensils

  • 1 Pan
  • 1 Oven
  • 1 Chopping board
  • 1 Knife
  • 1 Bowl

Ingredients
  

For the fried goat's cheese:

  • 2 Goat's cheese taler à approx. 100 g
  • 1 Tbsp honey
  • 1 teaspoon thyme fresh or dried
  • Pepper from the mill

For the rhubarb chutney:

  • 200 g Rhubarb peeled and cut into pieces
  • 1 small onion finely diced
  • 1 Tbsp sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ginger Freshly grated
  • Salt and pepper

For the spring salad

  • 100 g mixed leaf salad z. e.g. lamb's lettuce, rocket, baby spinach
  • ½ Cucumber
  • 1 small handful of radishes
  • 2 Spring onions
  • 1 Tbsp walnuts roughly chopped

For the dressing

  • 2 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • 1 tsp honey
  • 1 tsp mustard
  • Salt & pepper

To serve

  • Fresh herbs z. e.g. chives, cress, dill
  • Fresh baguette or country bread optional

Preparation
 

Prepare the rhubarb chutney:

  • Fry the onion in a small pan with a little oil until translucent.
  • Add the rhubarb, sugar, apple cider vinegar and ginger.
  • Reduce over a medium heat for approx. 10-15 minutes until the chutney is slightly thick.
  • Season with salt and pepper and set aside.

Fry the goat's cheese:

  • Spread a little honey on the goat's cheese and season with thyme and pepper.
  • Fry in a non-stick pan without fat for 2-3 minutes on both sides until golden brown and the cheese melts slightly.

Prepare the salad:

  • Place the rocket, lamb's lettuce and cucumber slices in a bowl.
  • Mix 1 tablespoon of olive oil, 1 teaspoon of apple cider vinegar, salt and pepper to make a simple dressing.
  • Carefully mix the salad with the dressing.

Dressing:

  • Divide the salad down the middle of two plates.
  • Place a warm goat's cheese taler on top of each.
  • Garnish with rhubarb chutney and sprinkle with toasted walnuts if desired.

Recommended side dishes:

  • Fresh baguette or sourdough bread
  • Baked potatoes with rosemary
  • Fried polenta slices

Nutritional values per portion

Calories: 480kcalCarbohydrates: 22gProtein: 17gFat: 32gFiber: 4g
Keyword Goat cheese, Rhubarb, Spring, Spring salad, Vegetarian
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