Recipe

Grilled goat’s cheese salad

20 min • 2 servings •

Peter Marks

I know it looks like there are a lot of steps here, but this really is very easy and quick. I love the mix of different flavors and textures.

Quantities given are for 2.

Ready

2 goat’s cheese rounds roughly ½” thick at room temperature

1 slice of cheap toasting bread

A drizzle of good olive oil, lemon infused if you have

2 handfuls of mixed salad — I use a pre prepared bag of baby chard leaves, lambs lettuce and julienned beetroot

A sweet chutney or a thick chilli jam — I use a beetroot chutney that blends perfectly with the salad

Toasted sesame seeds and coarsely ground black pepper to finish

Serve with plenty of crusty bread

For the dressing

1 part honey

1 part white wine vinegar

2 parts olive oil

A good few drops of sesame oil

Salt and pepper to taste

Jam jar or similar small container with a lid

Toaster

Grill (called a broiler in the US)

Mix the dressing in a jam jar and shake well.

Heat the grill (broiler) to medium.

Toast the slice of bread in a toaster.

Cut off the crusts then slice horizontally through the centre to give two thin pieces toasted on one side, fluffy on the other.

Place them toast side down on your grill rack.

Drizzle with the oil to give a good covering.

Lay the goat’s cheese on top of each slice and place under the grill until softened, but not melting away (about 5 minutes).

Meanwhile, arrange the salad on the plates.

When ready, transfer the cheeses to the plates.

Spoon a dollop of chutney on to the cheeses then grind on the peppers and sprinkle the sesame seeds.

Dress the salad and serve with the bread.

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