Greek salad with goats’ cheese

Ingredients

• 8 slices of IQF Goat Cheese
• 1/2 cucumber
• 1/2 red pepper
• 4 small artichokes
• 8 cherry tomatoes
• 2 sprigs of mint
• 12 Greek black olives
• 20 g of caperberries
• 200 g of mixed salad leaves
• 1 tsp of balsamic vinegar
• 1 tbsp of olive oil
• Freshly-ground pepper
• Salt

Cut the artichoke hearts into four, then cut the cherry tomatoes in thin slices and finally cut the red pepper into cubes.
Peel the cucumber and use a melon baller to scoop out balls of it.
Put the oil and balsamic vinegar in a salad bowl.
Season with salt and pepper.
Mix the vegetables, olives and caperberries in a salad bowl and refrigerate.
When ready to serve, divide the salad between 4 plates and top with the fresh mint and marinated vegetable mixture, then place 2 slices of goats’ cheese on each dish.