Baked Goat’s Cheese with Beetroot and Grape Salad

Charmaine Lu -
  • 50g walnut halves
  • 2 x 100 round goat’s cheeses
  • 2 tbsp olive oil
  • ½ tsp mustard
  • 1 lemon, juice only
  • 1 tsp honey
  • 250g white grapes, halved
  • 180g cooked sliced beetroot
  • 80g watercress
  • Preheat the oven to 200C. Place the walnuts on a baking tray and cook for 5 mins, then add the cheeses to an oiled baking tin and bake for another 5 mins until gooey.
  • Meanwhile, whisk the mustard, honey and lemon juice with some seasoning in a bowl. To serve, divide the watercress, grapes and beetroot between plates and drizzle with the dressing. Top with half a goat’s cheese and some walnuts, and enjoy with crusty bread.
10 mins
4 serving