Grilled goat's cheese with cranberry dressing

Ingredients

• 2 red-skinned apples
• 3 tbsp lemon juice
• 3 x 100g Capricorn goat's cheese, halved horizontally
• 2 tbsp cranberry jelly
• 2 tbsp olive oil
• 1 tsp clear honey
• 25g pecan
• 2 chicory
• heads, separated into leaves
• handful radish sprouts (available from larger supermarkets) or watercress

Method

Quarter, core, then thinly slice the apple into a bowl with the lemon juice and 1 tbsp water. Toss well, as this stops the apples going brown.

Heat grill to high, then line your grill rack with foil. Put the cheeses rind-side down on the foil, then set aside for a moment.

Drain 2 tbsp of the juice from the apple bowl into another small bowl and discard the rest. Add the cranberry sauce, oil and honey with some seasoning, and whisk to form a dressing. Grill the cheeses for 4 mins, then scatter the nuts on and around the cheeses and return to the grill to cook for a few mins more – but take care that the nuts don’t burn.

Arrange the apple, chicory and radish sprouts or watercress on 6 plates, then carefully top with the hot melted cheese. Scatter over the nuts, spoon over the dressing and serve straight away.