Warm goat's cheese salad

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Serves: 4



  • 2x180g logs of goats cheese

  • 3 banana/echalion shallots

  • 2 spring onions, chopped

  • 2 tsp sugar

  • 1 pinch salt and black pepper

  • 1 pack living/mixed salad leaves

  • 1/2 pack cooked beetroot

  • 2 tbsp parsley, finely chopped

  • 2 tbsp toasted pumpkin seeds

  • Juice of two limes

  • 3 tbsp olive oil

  • 2 tbsp runny honey


  1. Thinly slice the ends from each goat's cheese log and cut into 16 equal disks.

  2. Wash the beetroot and slice into thin circles, saving any offcuts.

  3. Slice the shallots lengthways, leaving the skin on. Sprinkle a little sugar over the cut sides and place cut side down in a pan on a medium heat. Cover with a lid or parchment and allow to cook for 15-20 minutes without moving, adding a splash of water every few minutes to prevent burning. When a knife can pierce the top easily and the cut side is caramelised, remove from the pan and allow to cool. Peel and trim the ends with a sharp knife.

  4. Make the dressing by whisking all the ingredients together and seasoning with salt and pepper.

  5. In a large bowl, mix the salad leaves, beetroot offcuts, spring onions and herbs. Add the dressing to the leaves, saving a few spoonfuls.

  6. Heat a grill to high. Season the goat's cheese on both sides with salt and black pepper before placing on a baking tray and putting under the grill. Heat the cheese until in starts to bubble and colour slightly, then remove from the grill.

  7. Divide the beetroot circles between your serving plates and brush or drizzle with the dressing. Place three to four circles of goat's cheese on each plate and top with the salad and a piece of caramelised shallot. Spoon over the remaining dressing and finish with the pumpkin seeds.

Additional Information

  • cheese

  • Starter

  • Vegetarian

  • Nut Free

  • Egg Free

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