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Grilled cheese with walnuts

Giorgio Locatelli from Giorgio Locatelli Pure Italian
From Giorgio Locatelli - warm goat's cheese on lightly dressed leaves, with sparkling pomegranate seeds and crunchy pine nuts and walnuts

Grilled cheese with walnuts

Method

1. Put the pine nuts in a heavy-based frying pan without any oil. Heat gently for about 3 minutes, tossing the pan, until the pine nuts become golden. Be careful not to let them burn. Remove from the pan and set aside.

2. Cut the pomegranate in half using a very sharp knife. With a teaspoon remove all the inside seeds, discarding the bitter yellow membrane and outside shell.

3. Slice the cheeses horizontally in half - if you use a warm, wet knife, the cheese will cut easier and won't stick.

4. Preheat a stovetop griddle until very hot. Grill the cheese on both sides. Set aside and keep warm.

5. Meanwhile, put the salad leaves in a bowl. Dress with just enough olive oil to coat the leaves. Add salt and pepper to taste, and a touch of vinegar. Toss to mix, then arrange in the centre of each serving plate.

6. Sprinkle with pine nuts, walnuts and pomegranate seeds. Then place the grilled cheese on top.

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Serves: 4

Prep: 15 min
Cook: 10 min

Ingredients
50g Pine kernels
1 pomegranate
2 small tomino cheeses, or small round goat's cheeses
3 handfuls mixed salad leaves
splash of red wine vinegar
extra virgin olive oil
50g Walnuts
salt and fresh ground black pepper