Rocket, Fennel and Herb salad with Goat's Cheese

Prep and cook time: Up to 30 mins
Serves: 4


20g pack marjoram, washed and picked
8 x 15ml spoons extra virgin olive oil
2 x 100g packs goat's cheese
50g pack organic rocket
1 fennel bulb, halved and very finely sliced
50g pitted black olives
20g pack lemon basil, washed and picked
Juice ½ lemon
Salt and freshly ground black pepper
2 red chillies, deseeded and finely sliced


Preheat the oven to 200°C, 400°F, Gas Mark 6.
Place the marjoram in a mortar and grind with a pestle, alternatively, finely chop.
Combine with 2 x 15ml spoons of the olive oil and rub all over the goat's cheese.
Place the goat's cheese on a baking sheet and cook in the oven for approximately
10-15 minutes or until golden brown. Place the rocket, fennel, olives and lemon
basil in a bowl, dress with the remaining olive oil, lemon juice and season to taste.
Divide between 4 serving plates, crumble over the cheese and scatter with the
Nutrition Info (per serving): 331 calories, 32 g fat.