Roasted Rhubarb and St Tola Salad

Summary

Yield
Persons
Prep time30 minutes
Cooking time
Total time30 minutes

Description

A delicious light supper for spring and early summer.

Ingredients

250 grams
rhubarb (chopped )
50 milliliters
honey
1 bunch
rocket
1  
fennel (finely sliced)
100 grams
roasted walnuts
50 milliliters
light salad dressing
120 grams
St Tola Soft Cheese (crumbled and brought to room temperature)

Notes

Serve with boiling hot new potates and a chilled glass of Alsace Riesling.

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.