Name: Roasted rhubarb and goat's cheese salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 1 bunch rhubarb, ends trimmed, cut into 5cm lengths diagonally; 21.60 gm honey; 36.40 gm olive oil; 40.00 ml red wine vinegar; 11.80 gm Dijon mustard; 120g baby rocket leaves or 1 green oak lettuce, leaves separated; 35g walnut; 100g goat's cheese, crumbled; 40.00 ml chives, coarsely chopped

Roasted rhubarb and goat's cheese salad

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Whip up a refreshing roast rhubarb and goat's cheese salad for a light and satisfying meal.

Ingredients:

1 bunch rhubarb, ends trimmed, cut into 5cm lengths diagonally
21.60 gm honey
40.00 ml red wine vinegar
120g baby rocket leaves or 1 green oak lettuce, leaves separated
35g walnut
100g goat's cheese, crumbled
40.00 ml chives, coarsely chopped

Instructions:

1. Preheat the oven to 180C. Line a baking tray with parchment paper. 2. Place the rhubarb on the prepared tray and drizzle with 2 teaspoons of honey. 3. Roast for 15 minutes, or until the rhubarb is tender yet firm. 4. Allow the roasted rhubarb to cool before serving.
Combine the oil, vinegar, mustard, remaining honey, and any pan juices from the rhubarb in a screw-top jar. Shake vigorously until fully mixed.
Place the rocket or lettuce and rhubarb in bowls. Top with walnuts and goat’s cheese. Drizzle the dressing over and sprinkle with chives.

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