Roasted Rhubarb and Goats' Cheese Salad

Ingredients

1 bunch rhubarb, ends trimmed, cut into 5 cm lengths diagonally
3 tsp honey
2 Tbs olive oil
2 Tbs red wine vinegar
2 tsp Dijon mustard
120 g baby rocket leaves
1/3 cup (35 g) walnut halves, toasted
100 g goats' cheese, crumbled
2 Tbs coarsely chopped chives

Method

Preheat oven to 180 C. Line a baking tray with baking paper. Arrange the rhubarb on the tray. Drizzle with 2 teaspoons honey. Roast for 15 minutes or until rhubarb is tender but still holds its shape. Set aside to cool.

Place the oil, vinegar, mustard, remaining honey and any pan juices from the rhubarb in a screw-top jar. Shake until well combined.

Arrange the rocket or lettuce and rhubarb in serving bowls. Scatter with walnuts and goats' cheese. Drizzle with dressing and sprinkle with chives.

Credits: Coles

Photo Credits: Coles