Wild Scallop Ceviche
With Chardonnay vinegar, crumbled ash chevre and Summer salad. Simple yet sophisticated flavour comb...
500g wild rocket
50g cashew nuts
50g slivered almonds
1 Tbs sesame seeds
150g chevre (goats' cheese)
2 Tbs extra virgin olive oil
1 Tbs Farmgate Cheese balsamic jelly or balsamic vinegar
Salt and cracked pepper to season
Place walnuts, hazelnuts, cashews, pinenuts, almonds and sesame seeds onto a baking tray lined with baking paper and place in a 180 C preheated oven for 5-10 minutes until lightly toasted.
Remove from oven and allow to cool completely. Once cooled, mixed together and roughly chop.
In a bowl, add washed and dried wild rocket, half the chevre (crumbled) and half the toasted nuts.
Add 1 tablespoon of extra virgin olive oil, salt and pepper and toss well to combine.
Transfer to your serving bowl and top with remaining nuts, crumbled chevre and balsamic jelly or drizzled balsamic vinegar. Finish with remaining olive oil and cracked pepper.
Credits: Farmgate Cheese
Photo Credits: Farmgate Cheese