Goats Cheese with Spiced Blueberry Compote and Caramelised Walnuts

Goats Cheese with Spiced Blueberry Compote and Caramelised Walnuts

Serves: 2

Ingredients

For the Compote

• 125g frozen berries ( blackberries/blueberries etc. )

• 2 shallots, finely minced

• 15sugar with stevia ( or double with normal )

• 1 flat tsp ground cardamom

• 1/2 tsp turmeric

• 1/2 tsp ginger

• 1/2 tsp ground coriander

For the Walnuts

• 45g walnuts

• 1 1/2 tsp sugar with stevia

• 1 tsp water

• 1/4 tsp mixed spice

• pinch salt

For the Dressing

• juice from 1/2 lemon

• 25ml passion fruit syrup ( see below )

• 2 dessert spoons white wine vinegar

• pulp from 1/2 passion fruit

• 1 flat tsp sugar with stevia

• 1 tbsp olive oil

• black pepper

For the Salad

• 2 goats cheese rolls ( 200g total )

• 50g rocket

• 2 small pears, sliced ( or you can use apples )

• 100g green beans

• black pepper

For the Passion Fruit Syrup

• pulp from 1 1/2 passion fruit

• 1 1/2 tsp water

• 2 flat tsp caster sugar with stevia

Method

- Preheat the oven to 180 degrees c, fan.

- Start by making the compote. Combine all the ingredients together in a small saucepan. Bring to a boil then reduce to a steady simmer. Make sure to stir every so often so the bottom doesn't burn. Simmer for about 15 minutes or until a thickish-jam consistency.

- In a small frying pan, melt the sugar and water together. once dissolved, add in the walnuts and stir constantly until the liquid has reduced and the walnuts have coloured and caramelised. Set aside to cool.

- Preheat the oven to 180 degrees c fan.

- Quickly make the passion fruit syrup by combining the pulp and water in a small saucepan. Bring to a boil then add in the sugar. Stir until thickened then remove to a small bowl.

- Whisk all the ingredients for the dressing in a medium bowl and set aside.

- Divide the rocket between two shallow bowls. Drizzle over some of the dressing. Place the pear slices neatly on top alongside some fresh blueberries. Pop 1 goats cheese roll in the middle. Spoon some of the compote on top. Finally sprinkle over the walnuts and some black pepper then drizzle some of the liquid from the compote across the salad.