Peppery goat's cheese with SunBlush salad

Ingredients

• 1 tbsp peppercorns black crushed
• 200 g goat's cheese with rind
• 100 g marinated sundried tomatoes drained chopped
• 4 tbsp olive oil extra-virgin (or oil from the tomatoes)
• 2 tbsp balsamic vinegar 
• 150 g baby salad leaves 

Equipment

• bowl
• frying pan

Directions

1. Spread the pepper on a plate.
2. Cut each cheese in half across the middle and press the cut side into the pepper to coat.
3. Heat a griddle pan over a high heat and add the goats cheese, pepper side down. Griddle for 2-3 mins or until golden and crusty. Turn over and cook for a further min or until the cheese is soft, but still retaining its shape.
4. Meanwhile, mix the tomatoes, oil and balsamic vinegar in a small bowl and season to taste. Pile the salad leaves onto plates, top each with a slice of the hot peppered cheese and spoon the tomato dressing over before serving.