Baked goat's cheese with figs

2 June 2011

Baked goats cheese with figsIt is often suggested that athletes benefit from six or seven small meals throughout the day rather than the traditional three. This allows them to top up their energy levels, recover from training sessions and regulate their appetite.

It also leads to an improved nutrient intake (higher in vitamins and minerals) if the meals are kept light but varied. This salad incorporates honey to replace lost energy, the goat’s cheese provides protein to help heal damaged muscles as well as salt to replace body sodium lost through sweating, and the figs are a great source of potassium which is also lost in sweat.

50g watercress

1 pear, quartered, core removed

1 tbsp olive oil

Juice of half a lemon

Pinch of salt and freshly ground black pepper

2 thick slices of goat's cheese with rind

2-3 tbsp honey

2 fresh figs, quartered

Place the watercress in a bowl. Thinly slice the pear quarters and mix with the watercress until well combined. Lightly dress the salad with olive oil and lemon juice, and season to taste with salt and freshly ground black pepper.

Arrange the goats’ cheese rounds on a baking sheet lined with parchment paper. Preheat the grill to high.

Meanwhile, place the honey in a small pan with the figs and cover with a lid. Bring to the boil, then immediately remove from the heat.

Place the goats’ cheese rounds under the grill for 1-2 minutes, or until golden-brown on top.

Serve the goat’s cheese rounds on top of the watercress and pear salad, and spoon the figs and honey over the top.


Calories: 465 Fat: 22g Saturates: 9g Total Sugar: 58g Salt: 0.7g