Griddled chilli goats' cheese with pineapple and coriander dressing
For the griddled chilli goats' cheese
- 100g/3½oz goats' cheese, cut into two equal discs
- olive oil
- pinch dried chilli flakes
- salt and freshly ground black pepper
For the pineapple and coriander dressing
For the griddled goats' cheese, drizzle the goats' cheese halves with olive oil and sprinkle with chilli flakes, salt and freshly ground black pepper.
Heat a griddle pan until hot, add the goats' cheese and griddle until the cheese is just beginning to melt, but it is still retaining its shape. Remove from the heat and keep warm.
For the dressing, heat the olive oil in a frying pan, add the chopped pineapple and fry for 3-4 minutes. Add the chilli flakes and balsamic vinegar and fry for 1-2 minutes. Add the chopped coriander and stir well.
To serve, place a pile of flatleaf parsley onto a serving plate. Place the griddled goats' cheese on top and pour over the dressing.