Whilst our teenage boys were at a gig in nearby Brighton, my husband and I were thinking of where to go out for the evening for something to eat. I must admit that I was finding it hard to dragged away from the thought of just sitting watching the sun set at the beach hut but seeing as the boys were out for the night, perhaps we could try the new restaurant in town or that new place in the old town? Still the thought of watching the sunset held fast. Luckily, my husband suggested the very same thing. Why not stay here and have dinner at the hut?
So I tore back home, grabbed what I needed from the fridge and cupboards and ran/walked back the short distance from home to the beach hut. I couldn’t decide whether to bring red or white wine so brought both.
We ate a griddled salad with goats cheese and finished off the meal with a selection of local blue cheeses and biscuits. Watching the sun slowly settle, listening to the waves gently roll in; I’m glad we didn’t go into town. Besides which, I think we had the best table in town right there at the beach hut.
Griddle Salad with Goats Cheese
(Serves 2 very well but 4 really)
1 bunch asparagus
1 tablespoon olive oil
2 Gem lettuces cut into quarters with root in tack
1 bag of salad leaves
200g hard goats cheese, I used a local cheese called Duddleswell
1 lemon cut into quarters
Freshly ground black pepper
Beach Hut Cook’s Salad Dressing
Mix together in a jar or bottle:
3 parts Olive oil
1 part Cider vinegar
pinch of salt
grinding of black pepper
half a teaspoon Dijon mustard
Half a garlic clove
Place the asparagus in a frying pan and fill with just enough water to cover and boil for about 4 minutes until just tender. Remove from heat and place to one side. Wipe the frying up dry and add the oil. Once the oil is hot, had the lettuce quarters and char each side for about 1 minute. Add the asparagus, giving these a good colouring too.
Arrange the salad leaves on a large platter and add the asparagus and lettuce. Cover the vegetables with a shaving of the hard goats cheese. Serve with the lemon quarters and a good grinding of black pepper – not salt, as the cheese is salty enough.
Drizzle with the dressing, allowing plenty more if needed.
The cheeses in this post were supplied by The Cheese Market who provide cheeses from around the UK at just the click of a button. The Cheese Market specialize in artisan cheese selections, gift boxes, cheese wedding cakes and artisan food accompaniments.