Warm Goat’s Cheese Salad

Perfect for winter lunches

Serves 2 


  • 2 x 100g goat’s cheese
  • olive oil to drizzle
  • 1 tbsp ground almonds
  • bunch thyme
  • 150g carrot, grated (1 large carrot)
  • 1 tbsp olive oil
  • 2 tsp cumin seeds, toasted
  • zest and juice ½ lemon
  • 80g beetroot, thinly sliced (2 medium beetroots)
  • 2 handfulls spinach
  • 2 handfuls rocket
  • ½ red onion, soaked in red wine vinegar
  • Balsamic vinegar to drizzle


  1. Preheat the oven to 180 degrees.
  2. Drizzle olive oil on the goat’s cheese. Sprinkle thyme leaves over then sprinkle the ground almonds over all sides of the cheese to provide a thin crust. Top with a spring of thyme and place on a piece of baking parchment on an oven tray. Bake for 8-10 minutes, but keep an eye on it, don’t let it melt.
  3. Meanwhile grate the carrot, put it in a bowl and add the zest and juice of half a lemon and a tablespoon of olive oil and mix through. 
  4. In a small frying pan dry fry cumin seeds just until you begin to smell the cumin oils being released. Add them to the carrot and mix through.
  5. Thinly slice the beetroot.
  6. Now assemble the salad: start with a handful of spinach leaves and rocket leaves on each plate.
  7. Then divide the carrot salad between the two plates. In the centre of the carrot spread the thin slices of beetroot.
  8. Drizzle it all with olive oil and balsamic vinegar.
  9. When the cheese is warmed carefully transfer one each to the top of the salad and top with more thyme.

Tip: this salad makes a great starter that is easy to prepare ahead, just warming the goat’s cheese in the oven when you are ready to eat. You could easily half the amount of cheese per salad, slicing them through the centre of the wheel before cooking.

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