A seasonal recipe from Georgina Hayden.
Ingredients
- 150 g blackberries
- 2 tbsp red wine vinegar
- 1 tsp coriander seeds
- 1 tsp caraway seeds
- 4 tbsp mixed seeds
- 4 salad onions trimmed and finely sliced
- 115 g baby leaf spinach
- 25 g flat leaf parsley leaves picked
- 4 tbsp extra virgin olive oil
- 1 tsp dijon mustard
- 1 heaped tsp clear honey
- 150 g soft goats’ cheese
- Method
Servings:
Instructions
- Put the blackberries in a small bowl and pour over the vinegar. Stir, then set aside for about 15 minutes. Meanwhile, put the coriander and caraway seeds in a small pan over a low heat for 1-2 minutes.
- When they smell aromatic and toasted, tip into a pestle and mortar and roughly crush. Lightly toast the mixed seeds in the same pan for 1-2 minutes.
- In a large bowl, mix together the salad onions, spinach, parsley, toasted seeds and crushed spices. Scoop the blackberries into the salad, leaving the vinegar behind.
- Whisk the oil, mustard and honey into the leftover vinegar to make a dressing; season. Spoon the dressing over the salad. Toss everything together well.
- Crumble over the goats’ cheese, toss one last time, then transfer to a platter or serving plates and eat straight away, with a slice of crusty bread if liked.
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