Roasted Rhubarb and St Tola Salad
Summary
| Yield | |
|---|---|
| Prep time | 30 minutes |
Description
A delicious light supper for spring and early summer.
Ingredients
| 250 | Gram | rhubarb (chopped ) |
| 50 | Millilitre | honey |
| 1 | Bunch | rocket |
| 1 | fennel (finely sliced) | |
| 100 | Gram | roasted walnuts |
| 50 | Millilitre | light salad dressing |
| 120 | Gram | St Tola Soft Cheese (crumbled and brought to room temperature) |
Instructions
Pre heat oven to 180C.
1. Place the rhubarb on a shallow baking tray and cover with the honey. Roast for 15mins until the rhubarb becomes soft.
2. In a large bowl, mix up the rocket, fennel and roasted walnuts with the dressing.
3. When the rhubarb is done, pour it over the salad and then crumble over the St Tola.
Notes
Serve with boiling hot new potates and a chilled glass of Alsace Riesling.
