25 min
4
Summer

Method

  1. In a bowl, whisk together the olive oil, vinegar and mustard to make a dressing. Season with salt, pepper and sugar and stir trough the cherries, set aside.
  2. Rinse rocket and spin dry.
  3. Heat a small frying pan and dry roast pine nuts until golden brown.
  4. Cut cheese into about 2cm wide discs.
  5. Place cornflakes in a sealed lunch bag and crush with your fingers.
  6. Place cornflakes on a plate and press cheese with both sides into cornflakes.
  7. Heat oil in a non stick frying pan and brown the cheese on both sides.
  8. Place cheese on paper towel, then arrange with the salad on a plate.
  9. Scatter over the onions, pine nuts and dressing and serve immediately.

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