I love the play of creamy goat’s cheese with crisp lettuce and crunchy niblets of toasted seeds. Wedges of iceberg lettuce are also delicious.
Serves: 4
INGREDIENTS
Raita
100 grams soft goat’s cheese
½ cup gluten-free thick plain yoghurt
2 cloves garlic, crushed
1/3 cup packed mint leaves, roughly chopped
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon sea salt
Toasted seeds
¼ cup each pumpkin and sunflower seeds, toasted
1 tablespoon sesame seeds, toasted
1 teaspoon poppy seeds, toasted
To serve
2 firm long cos lettuces, quartered lengthways through the stem
extra virgin olive oil
ground paprika, fresh mint and fresh dill to garnish
METHOD
Raita: Place all the ingredients in a food processor and blend together until smooth.
Put the pumpkin and sesame seeds together onto a board and chop roughly. Place in a bowl and combine with the sesame and poppy seeds.
To serve: Spread the raita over the base of a large platter and arrange the cos on top. Scatter over half the seeds, letting them fall between the leaves of the lettuce. Serve the remaining seeds separately. Drizzle with olive oil and garnish with the paprika, mint and dill.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!