Goats Cheese, Courgette & Beetroot Salad | Sooooo Delicious You Will Want More!

goats cheese

🥗Healthier: feta cheese

💰Cheaper: ricotta cheese

Feta provides a similar tangy flavor at a lower cost.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer healthy fats and protein.

Cut goat cheese into roughly 1 centimeter thick disks.

Cut courgette into three 1 centimeter thick disks after trimming the ends.

Thinly slice radishes using a very sharp knife.

Trim woody ends off asparagus and prepare about a quarter of an onion by slicing it into very thin rings.

Cut beetroot into quarters and then cut each quarter again.

Rub courgette disks with olive oil and place them on a hot griddle pan.

Season courgette with freshly ground black pepper and a sprinkle of salt.

Grill courgette until griddle lines appear, then turn over and season the other side.

Once both sides have griddle lines, place courgettes on a plate.

Place grilled goat cheese on top of the courgettes and put under the grill until melted.

Fill a saucepan halfway with water, add salt, and bring to a boil.

Once boiling, add asparagus and 50 grams of freshly podded peas and boil for 2 minutes.

Prepare a dressing with 1/4 tablespoon of sherry vinegar, 1/2 teaspoon of Dijon mustard, and remaining olive oil, whisk together.

Once peas are cool enough to handle, slice down one side of the pods to open them up.

In a bowl, combine a handful of peashooter, purple radish, and garlic chives as salad leaves.

Add opened peas, red onion, radish, quartered beetroot, and the dressing to the salad bowl.

Season salad with a good pinch of salt, freshly ground black pepper, and a pinch of sugar, then stir together.

Plate the salad mixture attractively on a plate.

Carefully place the grilled goat cheese and courgettes on top of the salad.

Sprinkle with more black pepper and finish with asparagus arranged as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens