4 x 1/2"/1cm thick slices chevre handful of rocket leaves 1 papaya, peeled and seeded 4 spring onions, trimmed little oil for frying 4 rounds of bread the same size as the chevre For the marinade: 4 Tbs. oil 1 tsp. hot paprika 2 cloves garlic, in slivers salt and ground black pepper For the dressing: 1 tsp. Dijon mustard 1 Tbs. white wine vinegar 1 Tbs. walnut oil 3 Tbs. sunflower oil salt and ground black pepper
Instructions
1) First make the marinade by mixing oil with paprika, garlic slivers and seasoning. Lay chevre slices in a shallow dish and pour marinade over. Leave for 30 minutes.
2) Meanwhile make the salad and dressing. Place rocket leaves in a bowl. Add thinly sliced papaya and spring onions cut into lengths. Shake dressing ingredients together in a screwtop jar. Heat a little oil in a pan and fry croutons until crisp and golden. Remove.
3) Place croutons on a grill pan. Lift cheese slices out of marinade with a slice and sit one on each crouton. Grill to brown cheese.
