INGREDIENTS
80g soft goat’s cheese
100g Greek yoghurt
3 tablespoons olive oil
Pinch of salt
1 teaspoon lemon zest
1 heaped tablespoon chopped dill
½ garlic clove, microplaned
The GOAT Dressing (greatest of all time)
Makes approx. 250ml
Directions
Put the goat’s cheese and yoghurt in a small mixing bowl and use a fork to break down the cheese and slowly work it into the yoghurt.
Once combined, add the oil, a little at a time, stirring well after each addition to ensure the dressing doesn’t split. Add the salt, lemon zest, dill and garlic, and stir to combine.
Use immediately, or store in an airtight container in the fridge for up to 1 week.
Maple Walnuts
Makes 1 cup
Directions
Lightly frying walnuts in a little maple syrup and salted butter is the perfect way to transform any salad from average to epic. Place the walnuts, maple syrup and butter in a large frying pan over a medium heat and cook for 5 minutes, stirring often, until the walnuts are golden brown. I like to use a silicone spatula to move all the maple butter goodness around and over the walnuts, ensuring they’re really well coated. Spread in a single layer on a piece of baking paper and scrape all the excess maple butter over the top of them. Allow to cool for 10 minutes.
INGREDIENTS
1 cup (100g) walnut halves
2 tablespoons maple syrup
1 tablespoon salted butter
Recipe extracted from Epic Salads by Jessica Prescott,
published by Hardie Grant Books, RRP $65. Photography: Rochelle Eagle
