• 1 tbsp olive oil
  • 4 medium red onions, sliced
  • 2 yellow peppers, washed, deseeded and thinly sliced
  • 50 g blanched hazelnuts
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 2 tsp clear honey
  • 100 g bag watercress, spinach & rocket salad
  • 125 g Abergavenny goat's cheese, crumbled


  1. 1

    Heat the olive oil in a large frying pan over a medium-low heat. Add the onions and peppers, and cook for 20 minutes, stirring occasionally until tender and caramelised.

  2. 2

    Meanwhile, in a small frying pan, toast the hazelnuts over a medium heat for 4-5 minutes,stirring frequently until just golden. Tip the nuts on to a chopping board and roughly chop.

  3. 3

    To make the dressing, whisk the vinegar, mustard and honey together and season with freshly ground black pepper.

  4. 4

    Divide the salad leaves between 8 small plates. Top with the caramelised onions and peppers, then scatter over the crumbled goat's cheese and toasted hazelnuts. Drizzle with the dressing and serve immediately.

Nutritional Details

Each serving provides
  • Energy 695kj 166kcal 8%
  • Fat 11.2g 16%
  • Saturates 3.3g 17%
  • Sugars 7.3g 8%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 528kj/126kcal

Each serving provides

7.4g carbohydrate 1.6g fibre 4.3g protein

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