A fresh, easy spring salad that looks and tastes impressive
Most of us enjoy charcuterie on its own, with a glass of wine and some olives, but a colleague of mine recently introduced me to caramelising it in honey and I’ve never looked back.
200g soft goat’s cheese
80g cream cheese
1 lemon, zest plus a generous squeeze of juice
2 tbsp olive oil
150g saucisson or other cured meat, cut into thin discs, then again into half-moons
1 tbsp honey
200g fresh peas, out of their pods
200g salad leaves
20g dill, tarragon or other soft green herb, finely chopped
100g croutons or crumbled crackers
First, make your whipped goat’s cheese. Put the goat’s cheese, cream cheese and lemon zest into a small food processor. Add a generous squeeze of lemon juice and season lightly, then pulse until you have a smooth, creamy mixture. Put to one side.
Heat 1 tbsp of the olive oil in a frying pan over a medium heat. Add the saucisson and fry gently for about 3 mins, until the edges are starting to curl. Add the honey and stir quickly to coat the saucisson. Leave on the heat for a further 30 secs to 1 min, just so the honey starts to go sticky and a darker gold, then take off the heat and leave to one side.
Bring a saucepan of water to the boil, then add the peas and cook for 1-2 mins. Drain.
Put the peas, salad leaves and dill into a large bowl with the last tbsp of olive oil. Toss, then portion onto plates. Dollop on the whipped goat’s cheese and divide the saucisson between the plates. Finally, drizzle over any oil left in the pan and scatter over your croutons or crumbled crackers.
Recipe: Leah Hyslop