Galton Blackiston's simple goats cheese salad recipe allows the individual flavours of the ingredients to shine through. The savoury tapenade provides a wonderful contrast to the creamy goats cheese and rocket, making this a lovely starter to any meal.
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
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For the tapenade, blend the black olives, capers, anchovies, garlic, parsley, lemon juice and olive oil together in a food processor until finely ground. Transfer into a covered container and save for plating
100g of black olives
1 garlic clove
1 tbsp of capers
3 salted anchovies
6 tbsp of olive oil
1 tbsp of fresh parsley
To make shallot the dressing, combine the mustard, honey, vinegar, a pinch of salt and freshly ground black pepper in a bowl and slowly add the olive oil, stirring throughout. Add the shallots, mix well and set aside
1 tsp Dijon mustard
1/2 tsp clear honey
1 tbsp of red wine vinegar
4 tbsp of olive oil
Cook the bacon on a griddle pan until crispy on each side. Drizzle the slices of baguette with a little olive oil and toast them in the oven on both sides
2 smoked streaky bacon slices
Spread a layer of tapenade over each of the croutons, place a round of goat’s cheese on top and either melt slightly with a blow torch or very gently heat under a grill until a little colour has developed
1 Bosworth Ash Log
Put a handful of rocket on a serving plate. Break over the walnuts and drizzle over a little shallot dressing
50g of rocket
Arrange the beetroot slices on the rocket and top with the croutons. Finish with the crispy bacon and chopped parsley and serve
25g of flat-leaf parsley
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