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80p/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
For the marinated cheese, infuse the olive oil, sprigs of lemon thyme, finely sliced red chillies and fennel seeds in a small pan over a medium heat for 5 minutes; set aside to cool. Roll teaspoonfuls from the soft goat’s cheese into balls; put in a small bowl. Pour over the cooled oil mixture and leave for 2 hours or overnight in the fridge.
To make quick-pickled red onions, mix the vinegar, salt and sugar in a small bowl until dissolved. Add the sliced red onion, ensuring it is covered by the liquid, and set aside for 30 minutes.
Arrange the marinated cheese on a platter with crackers, pickled red onion and the other ingredients.
Typical values per serving when made using specific products in recipe
Energy | 2,499kJ/ 599kcals |
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Fat | 35g |
Saturated Fat | 9.5g |
Carbohydrates | 52g |
Sugars | 13g |
Fibre | 7g |
Protein | 16g |
Salt | 3.1g |
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