Grilled goat's cheese with cranberry dressing

Ingredients

• 2  red-skinned apples 
• 3 tbsp juice of lemon 
• 300 g capricorn goat's cheese halved
• 2 tbsp cranberry jelly 
• 2 tbsp olive oil 
• 1 tsp clear honey 
• 25 g pecan 
• 2  chicory heads separated
• 1 handful radish sprouts (available from larger supermarkets)

Equipment

• bowl
• whisk
• grill
• aluminum foil

Directions

1. Quarter, core, then thinly slice the apple into a bowl with the lemon juice and 1 tbsp water. Toss well, as this stops the apples going brown.
2. Heat grill to high, then line your grill rack with foil.
3. Put the cheeses rind-side down on the foil, then set aside for a moment.
4. Drain 2 tbsp of the juice from the apple bowl into another small bowl and discard the rest.
5. Add the cranberry sauce, oil and honey with some seasoning, and whisk to form a dressing. Grill the cheeses for 4 mins, then scatter the nuts on and around the cheeses and return to the grill to cook for a few mins more but take care that the nuts dont burn.
6. Arrange the apple, chicory and radish sprouts or watercress on 6 plates, then carefully top with the hot melted cheese. Scatter over the nuts, spoon over the dressing and serve straight away.