Warm goat’s cheese salad with shallot vinaigrette

I don’t want to be that kind of w*nker that tells everyone that they spent their year abroad in France, but what can I say, I am that w*nker. I’m a HUGE France fan – its language, its culture and its food. I even have a degree in it (oo la la, right?) And, for me, no trip to France is complete without eating a salade de chevre chaud aka a warm goat’s cheese salad.

This absolute classic is on the menu at pretty much every French restaurant/bistro out there and it’s one of the very few salads I make regularly. It’s SO simple but very effective, mainly because cheese-on-bread, you know?

This recipe is for one person as it’s the kind of thing you make yourself for lunch or a light dinner, but it’s very easily doubled.

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Harissa salmon flatbreads

Harissa is a magical ingredient and a very useful thing to always have in the cupboard because it’s such a quick and easy way to impart a load of flavour to meat, fish or veg without the need for lots of other ingredients.

I especially love harissa with salmon – just spread it over salmon fillets, drizzle with a little olive oil, salt and pepper and then either bake in the oven (for around 12-15 mins on 180) or put under the grill (for 10 mins on high), then squeeze over some lemon juice once cooked. It’s a really simple but very effective way to cook salmon, which I often serve with a tabbouleh or couscous salad in summer but this time I had the idea to have it in a bit of a kebab-style wrap.