This quick and simple recipe is perfect for a Sunday Brunch with the family, using fresh and delicious ingredients.And this one is the good occasion for the kids to jump in the kitchen and to cook for their Mummy.
10 min preparation / 10 min cooking
Chabichou (or any other goat log)
2 Tbsp Honey
3 handfuls of Mixed leaves 2 sprigs Fresh Thyme
4 Slices of Sourdough 30g Butter
1 Yellow Beetroot 1 tsp Mustard
1 Carrot Salt/Pepper
Splash of Olive Oil
Heat the oven to 180°C. Start by slicing the bread. Then slice the goat cheese log into 1cm-thick slices. Brush the equivalent of a tablespoon of honey on the slices, add a pinch of salt and a bit of fresh thyme. Transfer the toasts on a baking tray with baking paper, and cook for 10-12 minutes.Meanwhile, wash the beetroot, carrot and mixed leaves. Using a peeler, slice the beetroot and the carrot and put them aside.Using a little ramequin, whisk the mustard, what is left of honey, olive oil and salt/pepper.In a little bowl, toss together the mixed leaves, sliced beetroot and carrot, and addyour dressing. Pour it in a plate.
Once the Chèvres Chauds are nicely cooked and caramelized, add it on top (or side) of the salad, and add a crack of pepper.