Cheese Souffle With Apple Walnut Pomegranate Salad
Ingredients
- 240 ml (8fl oz) milk
- 3 tbsp plain flour
- 60 g (2oz) butter,unsalted
- 6 eggs, separated
- 175 g (6oz) mature cheddar cheese, grated
- 1 tbsp chopped chives
- Sea salt and cracked black pepper
- 5 tbsp grated Parmesan cheese
- 2 red apples, cored and cut into eighths
- 6 tbsp whole walnuts
- 150 g (51/2oz) rocket salad
- 6 tbsp pomegranate seeds
- 2 tsp walnut oil, for dressing
Instructions
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