4 individual goats’ cheeses with rind
100g walnuts, toasted
1 jar good quality caramelised onion chutney
1 loaf spelt soda bread (see recipe)
1 large bag rocket
2 tbsp lemon juice
2 tbsp tarragon
2 tbsp flat leaf parsley
2 tbsp freshly grated parmesan (optional)
Salt and pepper
Place the goats’ cheese in a shallow dish and drizzle with walnut oil. Season with salt and pepper.
Prepare the salad: in a large bowl, toss the rocket with walnut oil, lemon juice herbs and parmesan. Divide between 4 plates.
Place the cheeses on a baking tray under a medium grill until lightly brown on both sides (turn cheese to ensure it colours evenly).
Dip the soda bread in the leftover oil and griddle for 30-60 seconds on each side.
Remove the cheese and bread from the tray and arrange on top of the plates of salad. Serve immediately.