FROM OUR KITCHEN
SOMERSET WITH FUN
TALK TO US
Warm New Potato, Pea & Capricorn Salad
Sesame-crusted Capricorn on Warm Puy lentil & Roasted Pepper Salad
Lamb, Potato & Tomato Parcels with Crumbled Capricorn
Capricorn Mash with Herbed Chicken Breasts
Lemon, Garden Peas & Capricorn Risotto
Roasted Butternut Squash & Capricorn Goats Cheese Gnocchi
Rocket, Olive, Sunblushed Tomato & Capricorn Goats Cheese Pizza
Chicken Leg Stuffed with Capricorn Goats Cheese and Honey
Capricorn Pizza With Tomato Fig Jam
Spring Salad & Goats Cheese Bakewell Truffles
This recipe is suitable for vegetarians
1 red and 1 yellow pepper
1 red onion, cut into wedges
2 cloves garlic, crushed
4 tbsp olive oil
150g Puy lentils, rinsed
2 tbsp balsamic vinegar
2 tbsp roughly chopped flat leaf parsley
2 x 100g Capricorn Somerset Goats Cheese®, halved
2 tbsp sesame seeds
Preheat the oven to 200ºC (400ºF, gas 6).
Halve and deseed the peppers then cut into wedges.
Toss the peppers, red onion and garlic together in a baking tray with 1 tbsp olive oil and seasoning. Roast for 20-25 mins until beginning to caramelise.
Meanwhile, cook the lentils in boiling water for 15-20 mins until tender.
Drain and mix with 2 tbsp olive oil, the balsamic vinegar, parsley and seasoning
Stir in the roasted vegetables.
Press the cut sides of the Capricorn Somerset Goats Cheese® in the sesame seeds.
Heat 1 tbsp oil in a non-stick frying pan, add the Capricorn Somerset Goats Cheese®, seed-side down, and cook for 2-3 mins until golden, over a medium heat.
Serve on top of the warm lentil salad.
Capricorn Goats Cheese. All rights reserved.
If you carry on using our site we will assume you consent to us using cookies in this way.
Site created by FountainMC