Tom Kerridge’s grilled goat’s cheese salad recipe

“Grilled goat’s cheese and beets make a great duo in this sophisticated salad,” says chef Tom Kerridge.

“Pecan nuts and toasted baguette slices offer contrasting textures, and the salad leaves give freshness and vibrancy. A colourful salad, packed with enormous flavours, that works equally well as a starter or light meal.”

Grilled goat’s cheese salad

Ingredients:

(Serves 2)

2 portions of log goat’s cheese with rind (about 100g each)

1tsp thyme leaves

1tbsp runny honey

2tbsp extra virgin olive oil

6 thick slices of baguette

30g pecan nuts

Salt and freshly ground pepper

For the maple and mustard dressing:

2tbsp white wine vinegar

1tsp Dijon mustard

1tsp wholegrain mustard

1tbsp maple syrup

3tbsp extra virgin olive oil

For the salad:

2 cooked beetroots, cut into wedges

½ red onion, thinly sliced

2 large handfuls of mixed salad leaves

Method:

1. Preheat the oven to 200°C/180°C Fan/Gas 6. Line a small baking tray with baking paper.

2. Place the goat’s cheese portions on the lined tray and sprinkle with the thyme leaves and a little salt and pepper. Drizzle with the honey and one tablespoon extra virgin olive oil.

3. Brush the baguette slices with one tablespoon extra virgin olive oil and place on another baking tray with the pecans.

4. Place the goat’s cheese tray on a high shelf in the oven and place the baguette and pecan tray on a shelf just below. Bake for 10 minutes, turning the baguette slices and pecans halfway through.

5. Turn the oven grill element on and cook for an extra two minutes until the goat’s cheese slices are golden brown on top. Take out the other tray as soon as the baguette slices and pecans are well coloured.

6. Meanwhile, prepare the salad. For the dressing, put all of the ingredients into a large bowl, whisk until smooth and season with salt and pepper. Pour half of the dressing into a small serving bowl and set aside. Add the beetroot and onion to the dressing in the large bowl and leave to soak up the flavours.

Tom Kerridge Cooks Britain by Tom Kerridge is published by Bloomsbury Absolute, priced £25. Photography by Cristian Barnett. Available now.