Peppered Goat’s Cheese Salad
Peppered Goat’s Cheese Salad



  • ½ firm goat’s cheese wheel, cut into cubes
  • 2 tsp lightly crushed peppercorns
  • 1 tsp olive oil
  • For the Salad
  • 1 bunch of rocket leaves, roughly chopped
  • 1 tsp olive oil
  • Splash of balsamic vinegar
  • Salt and pepper
  • 1 cooked beetroot, cubed
  • Roll the cubes of goat’s cheese in the peppercorns to coat all over, then heat the olive oil in a frying pan and fry the cheese until golden and crisp.
  • Place the rocket leaves in a bowl and drizzle with oil and vinegar. Season well, then place the rocket on a plate and top with the beetroot cubes and peppered cheese. So simple, so delicious!
10 mins
1 serving

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