Warm goat’s cheese salad and tapenade

Name: Warm goat’s cheese salad and tapenade
Total time: 30 min
Ingredients: 2 smoked streaky bacon slices; 1/2 baguette, sliced; olive oil; 50g of rocket; 4 walnuts; 1 Bosworth Ash Log; 1/2 beetroot, peeled and finely sliced; 25g of flat-leaf parsley; 100g of black olives, pitted; 1 garlic clove, chopped; 1 tbsp of capers; 3 salted anchovies; 6 tbsp of olive oil; 1 tbsp of fresh parsley, chopped; 1/2 lemon, juiced; 1 tsp Dijon mustard; 1/2 tsp clear honey; 1 tbsp of red wine vinegar; 4 tbsp of olive oil; 1 shallot, finely chopped; salt; black pepper

by Galton Blackiston

Item 1 of 1

Starter
easy
2
30 minutes

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Galton Blackiston's simple goats cheese salad recipe allows the individual flavours of the ingredients to shine through. The savoury tapenade provides a wonderful contrast to the creamy goats cheese and rocket, making this a lovely starter to any meal.

First published in 2015

Ingredients

Metric

Imperial

Warm goat’s cheese salad

2 smoked streaky bacon slices
1/2 baguette, sliced
olive oil
50g of rocket
4 walnuts
1 Bosworth Ash Log
1/2 beetroot, peeled and finely sliced
25g of flat-leaf parsley

Tapenade

100g of black olives, pitted
1 garlic clove, chopped
1 tbsp of capers
3 salted anchovies
6 tbsp of olive oil
1 tbsp of fresh parsley, chopped
1/2 lemon, juiced

Shallot dressing

1 tsp Dijon mustard
1/2 tsp clear honey
1 tbsp of red wine vinegar
4 tbsp of olive oil
1 shallot, finely chopped
salt
black pepper

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Equipment

Food processor or blender

Method

For the tapenade, blend the black olives, capers, anchovies, garlic, parsley, lemon juice and olive oil together in a food processor until finely ground. Transfer into a covered container and save for plating

100g of black olives
1 garlic clove
1 tbsp of capers
3 salted anchovies
6 tbsp of olive oil
1 tbsp of fresh parsley
1/2 lemon

To make shallot the dressing, combine the mustard, honey, vinegar, a pinch of salt and freshly ground black pepper in a bowl and slowly add the olive oil, stirring throughout. Add the shallots, mix well and set aside

1 tsp Dijon mustard
1/2 tsp clear honey
1 tbsp of red wine vinegar
4 tbsp of olive oil
1 shallot
salt
black pepper

Cook the bacon on a griddle pan until crispy on each side. Drizzle the slices of baguette with a little olive oil and toast them in the oven on both sides

2 smoked streaky bacon slices
1/2 baguette
olive oil

Spread a layer of tapenade over each of the croutons, place a round of goat’s cheese on top and either melt slightly with a blow torch or very gently heat under a grill until a little colour has developed

1 Bosworth Ash Log

Put a handful of rocket on a serving plate. Break over the walnuts and drizzle over a little shallot dressing

50g of rocket
4 walnuts

Arrange the beetroot slices on the rocket and top with the croutons. Finish with the crispy bacon and chopped parsley and serve

1/2 beetroot
25g of flat-leaf parsley

First published in 2015

Galton Blackiston

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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