Kitchen & Cooking

I love this Salad. I’m sure you will too!

This is a lovely fresh creamy salad with a nice little crunch to it.

I loved it so much a only ate the salad and didn’t need any meat with it because it was so satisfying!



1 Avocado roughly chopped

2 cubes of marinated Goat’s cheese broken up (Add more if you want it cheesier.)

Mixed baby salad leaves

2 small carrots sliced

2 medium mushrooms sliced

Vine cherry tomatoes

Pine nuts and slithered almonds lightly toasted

1 tsp Chilli flakes

1 minced clove garlic

Olive oil

1 small flat bread

Pre heat oven at 180 degrees Celsius

In a large mixing bowl combine avocado and goat’s cheese. Use a little of the oil from the goats cheese as it helps to add a bit of flavour.

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Add carrots, salad leaves and mix. Once mixed, cover and set aside.

Get your flatbread, now you want to cut it through the centre to make two circles, it helps make them nice and crisp when we bake them.


Get your minced garlic and a drizzle of oil and coat the two flat bread halves on one side each. Place on a baking tray and bake in the oven until slightly golden and crisp. Put your tomatoes on the same tray to lightly bake at the same time. they will be done when the bread is done.

Once golden and crisp shatter the crisp breads into a bowl and set aside.


In a pan heat olive oil & saute the mushrooms with some chilli flakes.

in another small pan lightly toast the pine nuts and almonds until golden.

Get the mixed salad & portion onto plates, top with nuts, flatbread shards, mushrooms & tomatoes.

And there you have it! A delicious & satisfying salad.



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