Now that your sauce is made this recipe can be whipped up in minutes and makes a lovely light lunch or entrée. The spelt bread can be replaced with wholegrain sourdough bread but I personally prefer spelt as the grain is less reactive to those with a mild wheat intolerance.
Toast the spelt bread on one side only under a grill. Remove the bread and lay a couple of pieces of goats cheese on the untoasted side of each slice. Drizzle slice with a little olive oil, season with black pepper and return to the grill for a further 2 - 3 minutes.
Arrange the salad greens on individual plates, with the hazelnuts. Lay the toast and goats cheese on the bed of greens, and serve each with a spoon of cranberry sauce on the side.
Note: Hazelnuts can be bought roasted but are much nicer, and fresher, when you do it yourself. Lay the nuts in a flat baking sheet and roast in the oven (180C) for approx 5 - 7 minutes checking regularly. Once toasted roll the nuts between your palms to remove the thin outer casing.
Makes 4 servings
| Prep Time: | 5 mins |
| Cooking Time: | 10 mins |
| Ready in: | 15 mins |
Suitable for: |
|
| Lunch, Salad | |
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| Nutritional Information - Per Serve | |
| Kj | 1768 kj |
| Calories | 423 kcal |
| Fat | 26.9 g |
| Saturated Fat | 8.1 g |
| Total Carbohydrate | 28.3 g |
| Total Protein | 16.3 g |
| Fibre | 1.8 g |
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