Ingredients
4 medium orange peppers
walnut oil
100 g pecans, halved
8 thyme sprigs
vegetable oil for frying
salt and pepper to taste
2x 100 g soft goat's cheese, halved horizontally
red salad leave
juice of 1 lemon
Method
1) grill the peppers until the skin turn black, plunge into cold water, then peel off the skin, core and seed the peppers, then cut into strips
2) brush the strips with walnut oil
3) in a frying pan brushed with oil, put the pecans and 4 sprigs of thyme, sprinkle with salt, cook until lightly browned for 2 minutes
4) grill the cheese on an oiled sheet of foil for about 3 minutes, until browned and melting
Arrange some salad leaves on a plate , with the pepper strips, place half of goat's cheese in the middle, drizzle with walnut oil and lemon juice.
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