Roasted Strawberry & Goat Cheese Salad

Place the pork rinds into a blender and pulse briefly until crumbled / powdered.

I used homemade pork rinds from pork skin I get from my local farmer.

When I don't have any left, I sometimes get pork rinds from here.

These must be the only pork rinds made with pure pork skins (no additives) here in the UK.

Cut each goat's cheese round in half widthwise and cover in the powdered pork rinds.

You can brush some olive oil on the dry side to help them stick to the cheese.

Place on a baking tray lined with parchment paper with the cut side up and put in the freezer for about an hour.

This will prevent the cheese from melting when grilled.

After an hour, place the tray under a grill preheated to 225 °C/ 450 °F and cook for just about 5 minutes.

The longer you leave it, the more likely it will start melting.

*Make sure you freeze the cheese before grilling.

Here is what happened to my cheese when I didn't freeze it.

Even with the cut side up, it melted it the oven in just a few minutes.* Meanwhile, wash the strawberries and place them on a baking dish lined with parchment paper.

Spray / cover in balsamic vinegar and transfer into the oven.

Cook at 225 °C/ 450 °F for just 7-10 minutes.

The strawberries will release its juices and mix with the vinegar creating a delicious caramelised vinaigrette! Make sure you get your strawberries organic, they are on the Dirty Dozen Plus list for 2014! Wash the lettuce and place in a salad spinner to dry or pat dry with a kitchen towel.

You can use roasted or raw pecans.

Roasting the pecans will add depth to both texture and flavour.

Drizzle the salad with extra virgin olive oil.

Add the strawberry and the strawberry juices.

Optionally, sprinkle with the bee pollen to add a honey kick! Make sure you use high quality organic bee pollen.

Enjoy!