Pair of twigs of fresh thyme

1 round slice of goat’s cheese, approximately 1 cm thick

1 teaspoon raw honey

4 large iceberg lettuce leaves, washed

2 slices of cucumber, 1 cm

2 walnuts, finely chopped

Preparation method

Preheat the grill well. Zipper the thyme leaves off the twigs. Place the chèvre in an oven dish and distribute the honey over it (with the back of a spoon). Sprinkle some thyme on top and place under the grill. Always check if the chèvre melts and gets a little brown: don’t let it go too fast! After a few minutes, remove the dish from the grill and let it cool down a bit. Place 2 lettuce leaves on top of each other on a plate and place the cucumber and then the goat cheese on top. Sprinkle with the walnuts and cover with the 2 remaining lettuce leaves.

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Jana has made her passion her profession: writing. Transforming trends, DIY, advice or tips & tricks about health in a blog or social media post is a must on her satisfying to-do list.

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