Cucumber Soup with Prawns
Dairy free with chilled leek and pea, this is a cooling summer lunch or light supper.
500g wild rocket
50g cashew nuts
50g slivered almonds
1 tablespoon sesame seeds
150g chevre (goat's cheese)
2 tablespoons extra virgin olive oil
1 tablespoon Farmgate Cheese balsamic jelly or balsamic vingegar
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 18 degree 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, ½ the chevre (crumbled) and ½ 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