warm goats’ cheese and mango salad
RECIPE BY Sinéad Desmond Television Presenter

This has to be one of my all-time favourite dishes, perfect for entertaining. It is
stunning and simple – need I say more? Oh, and it tastes great too.

Preparation time: 10 minutes . Cooking time: 10 minutes . Serves 4


what you need
4 teaspoons pine nuts
50g (2oz) mixed salad leaves (such
as spinach, watercress and rocket)
1 small ripe mango
1 tablespoon extra-virgin olive oil
a little fresh lemon juice
4 slices of goats’ cheese with rind,
each about 2.5cm (1in) thick
4 fresh thyme sprigs
freshly ground black pepper

what you do
Preheat the oven to 200°C/400°F/Gas Mark 6.
Place the salad leaves in a bowl. Place the pine nuts in a small baking tin and
cook for about 5 minutes in the oven until toasted. Set aside to cool.

Peel the mango and then thinly slice, discarding the stone. Fold into the salad
leaves and then lightly dress with olive oil and lemon juice. Season with pepper.
Arrange the goats’ cheese on a baking tray lined with parchment paper and
place in the oven for 3-4 minutes to just warm through.

Preheat the grill and quickly grill the goats’ cheese so the top begins to melt.
Divide the salad leaves and mango mixture between plates and scatter the
toasted pine nuts over. Arrange the goats’ cheese on top. Garnish with the thyme
sprigs and serve at once.

typical nutritional content – per portion
Energy Kcal/Calories    176
Fat (g)    14.0
Of which saturates (g)    6.0
Salt (g)    0.5
Sugars (g)    5.4