Mesclun salad and souffles

LeaderBrand Mesclun Salad with Simple Goat's Cheese Soufflés

Serves 4


Melt butter in a small saucepan, remove from heat and lightly brush four 180ml oven-proof soufflé moulds with butter, then refrigerate until ready to fill. Preheat oven to 180°C.

Bring the remaining butter in the saucepan to low heat, stir in flour and cook for 3 minutes or until bubbling. Gradually pour in warm milk, stirring continuously until mixture boils andthickens. Remove from heat.

Add cheese, mustard and parsley and season to taste with salt and freshly ground black pepper. Stir until well combined. Whisk in egg yolks, one at a time, then transfer mixture to a large bowl.

Whisk egg whites using an electric mixer, with a pinch of salt, until stiff peaks form. Gently fold half the egg whites into the cheese mixture to loosen, then fold in the remaining egg whites until just combined. Divide soufflé mixture amongst the 4 moulds, then place in a roasting pan. Pour in enough boiling water to come two-thirds of the way up sides ofmoulds and bake in oven for 18 minutes or until risen and firm.


Meanwhile prepare the LeaderBrand Mesclun Salad. Tip the contents of the dressing sachet into a large serving bowl. Add the salad leaves and cherry tomatoes and toss to combine. Season to taste.

Once cooked, serve souffles immediately alongside the salad, garnished with herbs ormicrogreens.


If you don’t have ramekins or soufflé moulds, tea cups can also be used.