This fast but fabulous salad will be a treat for the vegetarians AND the carnivores in your life.
Plus it's the perfect way to use up those pickled walnuts which have probably been languishing at the back of your larder since Christmas.
Time to try this at home? We think so...
4 x individual mini goats cheese, sliced in two
8 chestnut mushrooms, brushed and sliced
4 pickled walnuts, quartered
1 bunch of wild rocket, washed and dried
1 medium size leek, washed thinly sliced and washed again
Heat a thick bottom pan with a little rapeseed oil in it. Sauté the leeks and mushrooms until they are cooked completely.
Place the hot leeks and mushrooms onto your hot serving plate and using the same hot pan add a little more rapeseed oil and sauté the goats cheese until crispy on one side.
Place the cooked goats cheese on top of the hot leeks and chestnut mushrooms and serve with a little wild rocket and pickled walnuts.
Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to www.nigelbrownchef.co.uk