|Prep time||30 minutes|
|Total time||30 minutes|
A delicious light supper for spring and early summer.
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.
Serve with boiling hot new potates and a chilled glass of Alsace Riesling.