We’re looking forward to the summer as we propose this combination of smoked pomfret fish, the tasty and award-winning rosemary goat’s cheese and fresh lamb’s lettuce which serves as a perfect starter tapa.
Ingredients for 4 tapas:
- 100g of lamb lettuce
- 2 tomatoes – sliced thinly
- 4 slices of smoked pomfret
- 8 slices of Rosemary goat cheese fresh
- Reduced balsamic vinegar
- Ground pepper
- Extra Virgin Olive oil
To prepare the salad, position a mould at the center of the plate, then begin by placing a layer of lamb’s lettuce at the bottom. If we are going to eat immediately we can add salt and a few drops of extra virgin olive oil. Otherwise, leave these steps until the end as the salt will extract water from the lamb’s lettuce and it will lose its turgidity.
For the next layer, place the slices of smoked pomfret, followed by another layer of lamb’s lettuce. Add one layer of thinly sliced Rosemary Goat’s cheese and finally, top off with a layer of fresh tomato slices.
Sprinkle with a few threads of reduced balsamic vinegar, a trickle of olive oil, ground pepper and salt if you like.
What better way to get ready for spring and summer, than preparing this beautifully colourful and delicious salad? The grilled asparagus with paprika goats cheese and orange segments salad is full of contrasts in taste and texture and commands presence on any dinner table. The grilled al dente asparagus or the award-winning Paprika Goats cheese are good enough to be served as stand-alone side dishes in their own right, but when combined with the contrasting orange and sour vinaigrette, along with a crunchy touch of walnut, something magical happens!
Ingredients for 4:
For the Vinaigrette:
- 1 tsp full of honey
- 1 tbsp balsamic vinegar
- 3 tbsp Extra Virgin olive Oil
- 1 handful of walnuts
On a hot grill, put a few drops of oil, and sear the asparagus making sure that it remains al dente, and season. Remember that asparagus continues to cook after removal from the grill, so place them in a cool plate and separate so that they are not piled up on top of each other, otherwise the steam will continue to cook and make them soggy.
Place the asparagus in the dish alternating with the orange segments and crumble the Paprika Goat cheese all over.
Add the walnut vinaigrette and serve with a final crack of black pepper. Delicious!!
Enjoy and don´t forget to share this recipe with your friends if you like and comment how much you liked this idea.