Serves 4
Prep Time 30 mins
Duration 30 mins

Ingredients

• 50 gm butter
• 75 gm plain flour
• 350 ml milk
• 75 gm vegetarian hard cheese, grated
• 120 gm goat's cheese
• 4 medium eggs, separated
• Salt and freshly ground pepper, to taste
• 200 gm mixed salad
• 2 tbsp extra virgin olive oil
• 1 lemon, juice
• walnut, pieces
• 1 medium apple, sliced

Method

1. Preheat the oven to Gas Mark 6 or 200°C.
2. Melt 30g of the butter and grease 4 x 200ml soufflé dishes with it using some greaseproof paper.
3. Melt the rest of the butter in a large saucepan, add the flour and mix well.
4. Take the pan off the heat and slowly pour in the milk, whisking throughout.
5. Place the pan back on the burner and bring the sauce to the boil, whisking continuously.
6. Whisk and cook the sauce for another minute.
7. Take the sauce off the burner and let it cool down for 10 minutes.
8. Beat in the grated Parmesan-style vegetarian cheese and goat’s cheese together.
9. Next, beat in the egg yolks and season with salt and freshly ground pepper to taste.
10. Using an electric hand whisk, whisk the egg whites until they form stiff peaks.
11. With a metal spoon, fold one third of the egg whites into the cheese sauce at a time.
12. Spoon the mixture into the lightly greased soufflé dishes and bake in the preheated oven for 20 minutes until the soufflés have turned a golden brown.
13. Drizzle the mixed salad with the extra virgin olive oil and lemon juice.
14. Garnish with walnuts and some slices of apple and enjoy.

Nutritional Value

(per serving)

Calories 566 kcal
Total Fat 34 gm
Saturated Fat 16 gm
Carbohydrates 27 gm
Fibre 2 gm
Protein 19 gm