Goat's Cheese and Tomato Mille Feuille, Warm Purple Sprouting Broccoli, Kale and Fennel Salad - Serves 4
Ingredients
For The Mille Feuille
225g Golden Cross Goats Cheese or Similar Goats Cheese
120g Sun-dried Tomatoes in Oil
8 Sheets Filo Pastry
1tsp Poppy Seeds
For The Salad
500g Purple Sprouting Broccoli
300g Curly Kale
1Head Fennel
100g Kalamata Olives, roughly chopped
50g Unsalted Butter
For The Dressing
3 dsp Honey
8 dsp Extra Virgin Olive Oil
Sprig Rosemary Finely Chopped
1 Clove Garlic Crushed
3dsp Red Wine Vinegar
1 Lemon Juiced
Pinch of Maldon Sea Salt
Preheat oven 200 degrees C
To make the mille feuille:
Melt the butter in a saucepan over a low heat.
In a clean blender or food processor blitz the sun-dried tomato to a paste.
On a clean work surface lay 1 sheet of the filo pastry down and brush with a coating of the butter. Repeat with another 3 layers of filo pastry laying them on top of each other. Repeat this process with the other 4 sheets of filo.
Next spread half of the sun-dried tomato paste evenly over one half the filo pastry pile and then fold over to create a rectangle. Then press down gently with the palm of your hand. Repeat with the second filo pile.
Cut the rectangle in half downwards, and then cut each half into 3 equal size pieces, repeat with the other filo pile.
Brush the top of the 12 squares with butter and sprinkle with the poppy seeds.
Place baking paper onto a clean flat baking sheet, lay the filo sheets onto this and lay another piece of baking paper on top, place into a pre-heated oven for 6 minutes.
Slice the goat’s cheese into 16 slices approximately 0.5cm thickness. Lay 2 slices of the goat’s cheese onto one of the squares of filo, lay another 2 slices on top of this and top with a final piece of filo square, repeat with the remaining cheese and filo.
Set aside, this can be done up to 3 hours ahead of serving.
To make the dressing:
Now make the dressing by heating the honey, rosemary and oil in a saucepan over a low heat for 2-3 minutes.
Allow to cool slightly and transfer to a clean mixing bowl, now add all the other
ingredients and whisk well together to combine.
To make the salad
Trim the broccoli, remove the kale from the central stalk and cut the fennel in half lengthways and slice into 0.5cm crescent shapes.
Place all the salad ingredients except the olives into a steamer and steam for 6-8 minutes.
While the salad is steaming place the mille feuille back into the oven for 5-8 minutes to
gently melt the goats cheese, you want the cheese to retain is shape.
Remove the vegetables from the steamer, add the olives and toss in the 3/4 of the
dressing.
Transfer to the plates with the warm mille feuille, drizzle the mille feuille with the
remaining dressing and serve.