Grilled salad

Simon Rogan's stunning grilled salad recipe takes the art of the barbecue to the next level. Each vegetable is perfectly cooked on the Big Green Egg barbecue and smoked with cherry wood chips, then served with luxurious accompaniments including a frothy Isle of Mull Cheddar sauce, truffle custard and a chilli herb oil.

First published in 2017




Grilled salad

Isle of Mull cheese sauce

  • 500g of Isle of Mull Cheddar, grated
  • 450g of water
  • xanthan gum
  • salt
  • pepper

Truffle custard

Chilli herb oil

  • 50g of garlic, chopped
  • 1 chilli, small, chopped with half of the seeds discarded
  • 200g of grapeseed oil, plus extra to finish the oil
  • 40g of parsley leaves, picked
  • 3g of salt

To garnish


  • Cooking thermometer
  • Hand blender
  • Ceramic dish
  • Steamer
  • Blender
  • Big Green Egg barbecue
  • Cherry wood chips


To begin, make the cheese sauce. Melt the cheese in the water at 80°C and allow to stand for 30 minutes
  • 450g of water
  • 500g of Isle of Mull Cheddar, grated
Allow the solids to settle at the bottom of the pan and gently pour off the liquid. Pass through a fine sieve and whisk in the xanthan, a pinch at a time, until you achieve a sauce-like consistency. Season and set aside until ready to serve
To make the truffle custard, bring the milk and cream to a simmer in a saucepan and add the truffle. Remove from the heat and allow to infuse for 15 minutes
  • 30g of truffle, finely chopped
  • 200ml of milk
  • 200ml of double cream
Place the yolks and egg in a bowl and whisk in the truffle cream mixture. Season to taste then pour into a ceramic dish, cover with cling film and cook in a steamer for 30-45 minutes or until just set with a slight wobble. Allow to cool
To make the chilli herb oil, place the oil, chilli and garlic in a pan and heat gently until the garlic is cooked and golden. Strain through a sieve and add enough cold grapeseed oil to give you 200g
  • 200g of grapeseed oil, plus extra to finish the oil
  • 50g of garlic, chopped
  • 1 chilli, small, chopped with half of the seeds discarded
Blanch the parsley in boiling water then refresh in iced water. Squeeze until dry, add to a blender and blitz with the oil and salt until you have a vivid green oil. Strain through a sieve and then muslin or a coffee filter and refrigerate until required
To prepare the salad, cut the salad components into even-sized florets and pieces and set up the Big Green Egg in the usual way. Burn out the charcoal, close the bottom vent 2/3 of the way and close the top daisy wheel halfway so only the small holes are open
Cook the vegetables on the Big Green Egg pizza stone over the embers at 200–250°C, constantly turning the vegetables and introducing cherry wood chips to the embers to create smoke, closing the lid each time. Once cooked, season with salt
When ready to serve, gently reheat the cheese sauce and froth with a hand blender. Place a spoonful of truffle custard on the base of each plate and arrange the grilled vegetables around it. Garnish with the mustard cress, flowers, sunflower seeds and a drizzle of olive oil
Finish with a sprinkling of fresh truffle julienne and spoon over the cheese froth to serve

Simon Rogan has achieved incredible success during his years at the top of British cuisine, gaining three Michelin stars at his flagship Cumbrian restaurant, L’Enclume, where he farms and forages all manner of unusual edibles. His highly complex, beautifully crafted dishes change as regularly as the natural world and his restaurant is one of the best in Britain.

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