We’ve still got loads of blackberries ripe and ready for picking in our area, and also plenty of berries yet to ripen. Over the last few weeks I’ve been picking, cooking, serving blackberries in drinks and desserts.
For last night’s dinner party, I decided to promote the blackberries from to dessert to part of the main course. This was also driven in part, by the fact we’ve got a huge bowl of Bramley apples to use up, so a French apple pie was the preferred dessert option.
I experimented with a blackberry and goats cheese salad, dressed with a pomegranate molasses, olive oil and black pepper. The salad was super quick, taking less than five minutes to put together. It was very well received by our guests, who expressed initial surprise at blackberries in the salad, but concluded that soft goats cheese and blackberries actually form a very good partnership. Here’s the recipe.
Four cups mixed baby salad leaves
Half a cup blackberries
50grams soft goats cheese
Slug of pomegranate molasses
Two slugs of olive oil
Ground black pepper
Mix together in a salad bowl the salad leaves and blackberries. Crumble the soft goats cheese over the top. For the dressing, mix the olive oil, pomegranate molasses and ground black pepper in a small jar. Shake it up, taste, and when you’re happy with the sweet, rich, peppery flavour, pour it over the salad to serve. Et voila!