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
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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