This has to be one of the tastiest, cheekiest little starters to come out of the Tanda Tula kitchen. We know Ryan Mullet, our executive Chef, is a master of clever dishes but even this one impressed him! A healthy, light salad that is the perfect vegetarian beginning to any meal. Ryan is modest, most of the time, and simply says it just came together when he was playing in the kitchen but really, this goats cheese raw tart is a stroke of genius and it has definitely become a big hit with the guests, so we just had to share the recipe. Enjoy!
Goats Cheese Parcel
Goats Cheese Filling:
- ½ Medium Red Onion
- 1 tablespoon Honey
- 1 tablespoon Chopped Dill
- 3 Plain Chevin goats Cheese
- Salt and Pepper to taste
• Salt and pepper to taste
- 6 small Courgettes
- ½ cup Balsamic Vinegar
- 1 tablespoon Chopped Coriander
- 1 teaspoon Honey
- 1 tablespoon Olive Oil
1.Fine dice the ½ red onion for the goats cheese filling.
2.Mix all the ingredients for the goat’s cheese filling together. Season to taste and set aside.
3.Shave the courgettes into ribbons with a potato peeler or a mandolin slicer.
4.Mix the remaining ingredients for the marinade and then soak the shaved courgettes.
5.Cut the tomato into quarters and remove the seeds.
6.Fine dice and place in a mixing bowl.
7.Fine dice the red onion and the cucumber and add to the tomatoes.
8.Season with the olive oil, apple cider vinegar, chopped coriander, salt and pepper.
9.On a clean work surface, lay out 4 slices of courgettes in a cross shape with the ends meeting in the centre.
10.Place a small ball of goat’s cheese (about half the size of a golf ball) in the centre. Flatten the ball slightly.
11.Wrap the courgettes over the goat’s cheese.
12.Place the remaining balsamic marinade in a sauce pan and reduce by half.
13.Place a pile of salsa in the centre of a plate, place the coquette wrapped goats cheese parcel on the top and then drizzle with the reduced balsamic vinegar.