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How to make Roasted rhubarb and goat's cheese salad

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 1 bunch rhubarb, ends trimmed, cut into 5cm lengths diagonally
  • 3 teaspoons honey
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 120g baby rocket leaves or 1 green oak lettuce, leaves separated
  • 1/3 cup (35g) walnut halves, toasted
  • 100g goat's cheese, crumbled
  • 2 tablespoons chives, coarsely chopped

Method

  • Step 1 Preheat oven to 180C. Line a baking tray with baking paper. Arrange the rhubarb on the tray. Drizzle with 2 teaspoons honey. Roast for 15 mins or until rhubarb is tender but still holds its shape. Set aside to cool.
  • Step 2 Place the oil, vinegar, mustard, remaining honey and any pan juices from the rhubarb in a screw-top jar. Shake until well combined.
  • Step 3 Arrange the rocket or lettuce and rhubarb in serving bowls. Scatter with walnuts and goat’s cheese. Drizzle with dressing and sprinkle with chives.