True to my blog name, I have eaten, and now I will talk about it. I cannot believe it is September tomorrow already. The sky is grey right now and schools starts again next week. I refuse to believe that the whole summer has gone and I didn’t even get a tan or visit Brighton!
One way I can cling on to summer on the last day of August is to have a yummy summery salad. I’ve just finished eating this and have the taste in my mouth that makes me want more. Alas, it is all gone. I’ll just have to have a banana instead.
My last day of August salad consists of some of my favourite ingredients, including goat’s cheese, and is a great way to eat a high fibre, low carbohydrate lunch. If you don’t like goat’s cheese, you could do this with cheddar or gruyère instead.
Goat’s Cheese Crostini Salad With Toasted Seeds
Start to finish time: 15 minutes
A handful of rocket
1/3 of a cucumber
1 slice of bread
3 tablespoons of mixed seeds (E.g. pumpkin, sunflower, sesame, pine nuts)
Hard goat’s cheese
Salt & pepper
Extra virgin olive oil
For the dressing:
1 tbsp extra virgin olive oil
1 tsp honey
1 tsp balsamic vinegar
1 tsp lemon juice
1/2 tsp white wine vinegar
1/2 teaspoon English mustard
1. Turn on the grill to 200 degrees. Slice the goat’s cheese and place on the bread. Slice the bread into 3 rectangles. Place the crostinis on a tray and drizzle with extra virgin olive oil and salt. Place under the grill for 5 minutes or until the cheese is golden.
2. Cut the lettuce, tomato and lettuce and mix in a bowl with the rocket.
3. Shake up the dressing ingredients and add to the salad. Stir it all up.
4. Toast the seed in a dry pan until golden and add to the top of the salad. Sprinkle salt and pepper, and then add the crostinis.
Enjoy! See you at the beach? Eh me neither.