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25 minutes
- 1 bunch fresh marjoram leaves picked
- 7 tablespoons extra virgin olive oil
- sea salt
- freshly ground black pepper
- 2 good handfuls rocket
- 1 bulb fennel halved and very finely sliced
- 1 handful good-quality black olives
- 1 bunch lemon basil leaves picked
- ½ lemon juice of
- 200 g goat's cheese crumbled
- 2 fresh red chillies deseeded and finely sliced
- Preheat your oven to 200°C/400°F/gas 6. Chop or pound marjoram leaves, then mix with a tablespoon of olive oil and a pinch of pepper. Coat the goats' cheese with this mixture and bake for 10-15 minutes until golden. Combine rocket, fennel, olives, and lemon basil in a bowl. Dress the salad with 6 tablespoons of olive oil, just over half the lemon juice, and season. Divide onto four plates, top with crumbled goat’s cheese and sliced chili. Enjoy this flavorful dish!
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