Ingredients
For the goats' cheese
55g/2oz round goats' cheese with rind
3 sprigs fresh rosemary
½ garlic clove, finely sliced
salt and freshly ground black pepper
olive oil, for drizzling
For the broccoli salad
½ head broccoli, cut into florets
25g/1oz butter
1 tsp Dijon mustard
1 tsp white wine vinegar
2 tbsp olive oil
salt and freshly ground black pepper
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the goats' cheese, place the goats' cheese onto a baking sheet and stud with the rosemary and garlic. Season with salt and freshly ground black pepper and drizzle with olive oil. Place the goats' cheese into the oven and bake for six minutes, or until just beginning to melt.
3. For the broccoli salad, place the broccoli florets into a pan of boiling salted water and boil for four minutes, or until al dente.
4. Melt the butter in a small saucepan and add the blanched broccoli. Stir over a low heat until coated in the melted butter.
5. Place the mustard, vinegar, olive oil, salt and freshly ground black pepper into a small bowl and whisk to make a smooth dressing.
6. To serve, place the broccoli onto a serving plate and pour over the dressing. Place the baked goats' cheese on top and serve.
