Roasted spring greens, crunchy sourdough, goat’s cheese dressing

Serves: 4
Course: Starter
Cooking Time: 0 hr 30 mins
  • 2 courgettes
  • 1 bunch asparagus
  • 2 red chillis, sliced lengthways and deseeded
  • Zest and juice of 1 lemon
  • 1 slice of sourdough bread, roughly torn
  • Salt and black pepper
  • 80ml of extra virgin olive oil
  • 1 small packet baby spinach, washed
  • 150g rindless soft goat’s cheese
  • 80ml apple juice
  • 2tbs natural yogurt

1 Set the oven to 185 degrees.

2 Trim and cut the courgettes into 1cm pieces at a slight angle.

3 Trim the bottom third from the asparagus and discard.

4 Put the vegetables on a shallow baking tray, along with the chillis, lemon zest and juice.

5 Scatter the sourdough on top, season and pour over the olive oil.

6 Mix everything together until coated, then put in the oven for 20 minutes, turning once along the way.

7 When the vegetables are tender and slightly charred, remove them from the oven and add the spinach while still hot.

8 Season once more and, if you think it’s a little dry, add a hint more oil.

9 Meanwhile, whisk the goat’s cheese, apple juice and yoghurt together to make the dressing.

10 For best effect, serve the spring greens on a platter with the dressing drizzled over the top.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford