Jess' St. Tola Waldorf Salad
By Jess Murphy
The combination of St. Tol cheese, pears, apples, and nuts is a match made in foodie heaven. Ireland produces the best goat's cheese ever, but blue cheese or cheddar will also work beautifully.
12 people
35 minutes
15 minutes
Ingredients
- 1 - Apple (peeled and diced)
- 6 medium Asparagus
- 100 g Buckwheat
- 3 - Courgettes
- 1 clove Garlic (crushed)
- 1 zest Lemon
- 2 tbsp Lemon Juice
- 3 tbsp Olive Oil
- 1 - Pears (peeled and diced)
- 1 pack St Tola Goat's Cheese
- 75 g Walnuts (chopped)
Method
- Place the buckwheat in a dry sauté pan and toss over medium-high heat for 2 - 3 minutes, until it starts to smell toasty.
- Cover well with hot water and a pinch of salt. Bring to a boil.
- Cook until just tender, about 8 minutes.
- Drain and refresh in cold water then drain well.
- Use a vegetable peeler to slice thin strips of the courgette, working your way around the core. Discard the core in your compostable bin.
- Cut the asparagus into thin strips on the diagonal. Place in a large bowl with the courgettes, diced apple and pear, and buckwheat.
- Whisk the oil, lemon juice, and garlic together and season. Pour over the salad and gently turn to combine.
- Transfer to a shallow serving dish. Crumble your goat's cheese and scatter (as much or as little as you want!) over the salad. Drizzle with a little extra olive oil, the lemon zest, and a grind of pepper.
- Top it all of with some chopped walnuts and it’s ready to serve.
