AT A GLANCE
1 sourdough loaf, thickly sliced
About 400gm marinated goat’s cheese
- Vegetable salad
8 cherry tomatoes, roasted
8 baby carrots, peeled and cooked
8 baby peas, blanched and partly husked
8 baby zucchini, blanched
8 baby field mushrooms, roasted
8 baby fennel, washed, trimmed and confit (see note)
100 ml extra-virgin olive oil
1 lemon, zested and juiced
¼ garlic clove, peeled and finely grated
3 sprigs thyme, leaves picked
||For salad, marinate all of the vegetables with olive oil, lemon zest and juice, garlic, half of the thyme, and season with sea salt and freshly ground black pepper. Allow to sit at room temperature for 10 minutes.
||Toast sourdough and place in the centre of a plate. Top with goat’s cheese and vegetables. Drizzle a little of the marinade over and around the toast, season with milled black pepper, sea salt and garnish with the rest of the thyme leaves. Serve at room temperature.
Note To confit baby fennel, in a small pot
cover fennel with olive oil and cook on a very low heat until
tender. Cool in the oil, then drain.
SALAD, FENNEL, ZUCCHINI, SUMMER, BREAD, PEAS, CHRISTMAS, GOAT'S CHEESE, TOMATOES, MUSHROOMS, CARROTS, MODERN AUSTRALIAN, CHEFS' RECIPES
MICHAELA LE COMPTE