• 4 Granny Smith apples • 1T butter • 1T brown sugar • black pepper • small ciabatta loaf, torn into small pieces • olive oil • handful each of rocket and watercress • 125g chevin goats’ cheese cut each apple in half.
in a large frying pan, melt the butter and add brown sugar and a grind of black pepper. Place apples cut- side down in the pan and caramelise until just tender. Place the pieces of ciabatta on a lined baking tray and drizzle with a little olive oil. Bake at 180oC for 10 to 15 minutes, until golden and crispy. assemble the salad with tossed rocket and watercress, place two apple halves on each salad and dot with chunks of the goats’ cheese and ciabatta pieces.
For the apple-cider vinaigrette:
• 125ml apple-cider vinegar • 250ml sunflower oil • 1 clove garlic, crushed • 1t honey • 1/2t mustard • salt and pepper Combine all the ingredients for the vinaigrette, mix well and drizzle over the salad. Serves 4
Tina Bester, the Capetonian queen of tarts and recipe-book author, created this delicious recipe for the March 2010 issue of HL.