Warm salad with goat cheese, carrots, hummus and raisins
4 servings
45 minutes
Warm salad with goat cheese, carrots, hummus, and raisins is a refined dish of Estonian cuisine that combines delicate flavors and rich textures. Baked goat cheese with a caramel crust adds a rich and creamy note to the dish, while aromatic carrots roasted to al dente provide light sweetness and juiciness. Hummus made from chickpeas with garlic, lemon juice, and tahini becomes a velvety base that highlights the natural flavor nuances of the other ingredients. Raisin jam cooked with cognac gives the dish a subtle fruity note, while fresh basil, arugula, and spinach add crunchy greens to complete the overall composition. Dressed with white wine vinegar and honey, this salad is perfect for warm gatherings and cozy evenings, bringing a touch of elegance and gastronomic delight to the meal.
1
Place the cheese in a preheated oven and bake until a caramel crust forms.
- Goat cheese: 400 g
2
Wash, peel the carrot, and bake it whole in the oven at 240 degrees until half-cooked. Season with salt and pepper.
- Carrot: 200 g
- Salt: to taste
- Ground black pepper: to taste
3
Prepare hummus: mix the ingredients (cooked or canned chickpeas, garlic, lemon juice, tahini, olive oil, salt and pepper to taste) and blend until a paste-like consistency.
- Chickpeas: 100 g
- Garlic: 5 g
- Lemon juice: 10 ml
- Tahini: 5 g
- Olive oil: 10 ml
- Salt: to taste
- Ground black pepper: to taste
4
For raisin jam: boil raisins with cognac over medium heat for 15 minutes, then blend so that pieces of raisin remain.
- Golden raisins: 100 g
- Cognac (brandy): 20 g
5
Arrange all ingredients on a plate. Garnish with fresh basil, arugula, and spinach. Drizzle with wine vinegar and honey.
- Basil: to taste
- Rocket (arugula): to taste
- Spinach: to taste
- White wine vinegar: 10 ml
- Honey: 2 tablespoons
