Salad with goat cheese & mixed seed praline recipe

Ingredients

Seed praline

½ cup sugar
¼ cup mixed seeds pumpkin, sunflower and sesame

Dressing

½ small garlic clove minced
1 tsp Dijon mustard
1 Tbsp white wine vinegar
2 Tbsp olive oil
pinch of sea salt flakes
black pepper

Salad

200 gm mixed leaves – baby spinach rocket and watercress
half a kohlrabi peeled and finely cut into julienne
5 radishes very finely sliced on a mandolin
3 – 4 mini cucumbers finely sliced
2 – 3 spring onions finely sliced
60 gm goats cheese / chevin

Instructions

To make the praline put the sugar in a small pot and heat until the sugar melts and turns and dark amber colour. Working very quickly, remove from the heat and stir through the seeds. Empty this out onto a baking sheet lined with silicone paper or parchment paper. Spread it out as thins as possible and allow it to set.
To make the dressing add all the ingredients to a small jar and shake vigorously until it is emulsified.
When you are ready to serve, make up the salad on a flat platter and then cut the cheese and dot this evenly around. Break the seed praline up and into small shards and scatter these over the salad. Drizzle over the dressing and serve.

Notes

The seeded praline will soften once. It's been added to the salad or stored in the fridge, so if you are storing the leftover salad, try to do so without the praline.

Servings: 4