A simple goats cheese salad
Prep Time 5 minutes
Course Salad
Servings 4
Calories 223 kcal


  • 50 g walnut halves
  • 2 x 100g goat’s cheese rounds
  • 2 tbsp olive oil plus extra for greasing
  • ½ tsp Dijon mustard
  • 1 lemon juiced
  • 1 tsp clear honey
  • 250 g grapes halved
  • 180 g pack beetroot sliced
  • 80 g pack watercress spinach and rocket salad


  • Preheat the oven to gas 7, 220°C, fan 200°C. Put the walnuts on a baking tray and bake for 5 mins.
  • Put the cheeses in a lightly oiled baking tin, then bake for 5 mins until slightly melted; halve. Meanwhile, whisk together the mustard, lemon juice and honey in a small bowl. Season, then whisk in the oil with 2 tsp water until combined.
  • To serve, divide the grapes, beetroot and salad leaves between 4 plates and drizzle over the dressing. Top each with a baked goat’s cheese half and a few walnuts. Delicious with crusty bread.


Calories: 223kcalCarbohydrates: 22gProtein: 4gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gCholesterol: 0.2mgSodium: 54mgPotassium: 426mgFiber: 4gSugar: 15gVitamin A: 708IUVitamin C: 27mgCalcium: 58mgIron: 1mg
Keyword Salad
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