Warm goat’s cheese salad and tapenade

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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.

First published in 2015




Warm goat’s cheese salad


Shallot dressing


  • Food processor or blender


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
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
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
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
Put a handful of rocket on a serving plate. Break over the walnuts and drizzle over a little shallot dressing
Arrange the beetroot slices on the rocket and top with the croutons. Finish with the crispy bacon and chopped parsley and serve
First published in 2015

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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