Peppery goat's cheese with SunBlush salad

• black peppercorns↗1 tbsp tbsp

  crushed

• goat's cheese↗2 x

  with rind

• SunBlush or marinated sundried tomatoes100g g

  drained and chopped

• extra-virgin olive oil↗4 tbsp tbsp

  (or oil from the tomatoes)

• balsamic vinegar↗2 tbsp tbsp
• bag baby salad leaves↗150g g

Step-by-step instructions

1. 1

   Spread the pepper on a plate. Cut each cheese in half across the middle and press the cut side into the pepper to coat. Heat a griddle pan over a high heat and add the goat’s cheese, pepper side down. Griddle for 2-3 mins or until golden and crusty. Turn over and cook for a further min or until the cheese is soft, but still retaining its shape.

2. 2

   Meanwhile, mix the tomatoes, oil and balsamic vinegar in a small bowl and season to taste. Pile the salad leaves onto plates, top each with a slice of the hot peppered cheese and spoon the tomato dressing over before serving.