• 1-2 sheets of filo pastry (depending on the size of the sheets)
• 60g butter, melted
• 8 sprigs of fresh thyme, leaves picked
• 125g soft goats’ cheese, crumbled
• 4 tsp honey
• ½ firm galia melon, peeled and thinly sliced
• 1 small cucumber, julienned
• 6 radishes, trimmed and thinly sliced into rounds
• 1 tbsp extra virgin olive oil
• ½ tbsp red wine vinegar
• sea salt and black pepper, to taste
- Preheat the oven to 180°C.
- Cut the filo sheets to make eight rectangles measuring approximately 15 x 20 cm. Lay them all out on the work surface.
- Brush the rectangles generously with butter, ensuring that about one tablespoon is saved to brush the tops. Place one on top of the other so you have four rectangles. Sprinkle some thyme leaves along the long length of each pastry rectangle and fold the pastry in about 2cm to encase the leaves. Crumble a line of goat’s cheese along the length of the opposite side of the pastry. Drizzle the honey just inside the goat’s cheese and begin to roll. Starting at the goats’ cheese end, roll the pastry once over the cheese and carry on rolling all way to the thyme to meet the fold. Seal with butter. Repeat the process to make the rest of the cigars.
- Place on a baking tray lined with parchment paper and brush once more with the remaining butter. Bake for 15-20 minutes or until golden and crisp.
- Place the salad ingredients in a bowl. Mix the dressing ingredients together and season in a separate cup, then toss in with the salad before placing in the centre of serving plates.
- Once the goat’s cheese cigars are cooked, place a cigar on top of the salad to serve.