Warm goat’s cheese salad and tapenade
by Galton Blackiston

Ingredients

Fresh Meat

  • 2 smoked streaky bacon slices

Bakery

  • 1/2 baguette, sliced

Oils & Vinegars

  • olive oil
  • 6 tbsp of olive oil
  • 1 tbsp of red wine vinegar
  • 4 tbsp of olive oil

Salad & Fresh Herbs

  • 50g of rocket
  • 25g of flat-leaf parsley
  • 1 tbsp of fresh parsley, chopped

Store Cupboard

  • 4 walnuts
  • 1 tbsp of capers
  • 1 tsp Dijon mustard
  • 1/2 tsp clear honey
  • salt
  • black pepper

Cheese

  • 1 Bosworth Ash Log

Fruit & Vegetables

  • 1/2 beetroot, peeled and finely sliced
  • 1 garlic clove, chopped
  • 1/2 lemon, juiced
  • 1 shallot, finely chopped

Delicatessen

  • 100g of black olives, pitted

Fish & Shellfish

  • 3 salted anchovies