Summer Farm Salad

This fresh and delicious recipe for Summer Farm Salad with Goats Cheese was created for Kikkoman by Michelin Starred Chef Simon Hulstone

Ingredients

4 portion(s)

Selection of micro vegetables, radish, carrot, beetroot, fennel all peeled and cooked

Fresh peas, broad beans, asparagus, courgettes all gently cooked

Selection of salad leaves and edible flowers

100 g

creamy goats cheese ( vulscombe is perfect )

200 ml

apple juice

juice of 1 lemon

50 g

sugar

25 ml

Kikkoman Naturally Brewed Soy Sauce

100 g

walnut halves

50 ml

white wine vinegar

50 ml

caster sugar

25 ml

water

Preparation

Step 1

To make the granita, mix the apple and lemon juice with the soy and sugar, place onto a tray in the freezer and allow to freeze , every 30 minutes run a fork through the mixture to break up the ice until a tray of frozen crystals is complete, retain in the freezer until needed.

Step 2

Freeze the log of goats cheese. Keep in freezer until service.

Step 3

Mix the vinegar, sugar and together and bring to a boil, pour over the walnuts and allow to cool, pickle for 2 hours minimum.

Step 4

Mix the salad items together and arrange artistically in a bowl, add the walnuts. remove goats cheese from the freezer and using a grater, grate the cheese onto the salad , working quickly now as the cheese will defrost quickly, then spoon the granita onto the side of the plate again working quickly, serve immediately.

Recipe-ID: F1115

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