Low-Carb Roasted Strawberry & Goat Cheese Salad

Step 1Place the pork rinds into a blender and pulse briefly until crumbled or powdered.

Step 2Cut each goat's cheese round in half widthwise and cover in the powdered pork rinds. You can brush some olive oil on the dry side to help them stick to the cheese.

Step 3Place on a baking tray lined with parchment paper with the cut side up and put in the freezer for about an hour. This will prevent the cheese from melting when grilled.

Step 4After an hour, place the tray under a grill preheated to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional) and cook for just about 5 minutes. The longer you leave it, the more likely it will start melting. (Note: Make sure you freeze the cheese before grilling. Here is what happened to my cheese when I didn't freeze it. Even with the cut side up, it melted it the oven in just a few minutes.)

Step 5Meanwhile, wash the strawberries and place them on a baking dish lined with parchment paper. Spray or drizzle with balsamic vinegar and transfer into the oven.

Step 6Cook at 225 °C/ 450 °F for just 7-10 minutes. The strawberries will release its juices and mix with the vinegar creating a delicious caramelised vinaigrette.

Step 7Wash the lettuce and place in a salad spinner to dry or pat dry with a kitchen towel. Place in a serving bowl and add the pecans. You can use roasted or raw pecans. Roasting the pecans will add depth to both texture and flavour.

Step 8Drizzle the salad with extra virgin olive oil.

Step 9Add the strawberry and the strawberry juices. Optionally, sprinkle with the bee pollen to add a honey kick!

Step 10Enjoy while still warm.