Warm goat’s cheese salad and tapenade

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
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Ingredients

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Imperial

Warm goat’s cheese salad

Tapenade

Shallot dressing

Equipment

  • Food processor or blender

Method

1
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
2
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
3
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
4
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
5
Put a handful of rocket on a serving plate. Break over the walnuts and drizzle over a little shallot dressing
6
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
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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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