Warm goat's cheese with dressed leaves and beetroot recipe

Ingredients

• 4 slices of rinded goat's cheese (Caroline used Tamworth goat's cheese)
• 4 rounds of toast, cut the same size as the cheese
• 1 tbsp olive oil
• Runny honey
• Freshly ground black pepper

Method

1. Heat the grill to high. Put each round of goat's cheese on a matching round of toast, brush the cheese with the measured olive oil and season with black pepper.
2. Grill until the cheese has softened and begun to colour.
3. Drizzle a little honey over each portion and return it to the grill briefly, watching closely, until glazed.
4. Toss the watercress with the diced cooked beetroot and toasted pine nuts. Dress lightly with rapeseed or extra virgin olive oil and balsamic vinegar.
5. Serve the warm cheese toasts with the dressed salad.