Warm Goat Cheese Salad

Warm Goat Cheese Salad┬áThis Warm Goat Cheese Salad is based on a delicious starter I had out last weekend. As nice as it was, I really thought how easy it would be to recreate at home so I gave it a go and it was so good! The recipe below is for 2 so just scale up the ingredients if you’re cooking for a crowd. This would make a fantastic starter for a crowd. It is definitely delicious but also, almost everything can be made ahead leaving just roasting the goat cheese and assembling the plate to be done last minute. The only thing to look out for is that the outer ring go the cheeses stuck to the roasting tray during roasting so you can either avoid this by greasing your tray first but it was really no hassle teasing them away from the tray for me. Just be a little gentle and don’t dive in with your spatula and force it off roughly.

This is such a fantastic starter or main for nearly everyone, as long as they like goat cheese, but especially for veggies. I love finding veggie dishes that I, a blood-thirsty carnivore, love too. Vegans may be disappointed though I generally find that as a group, Vegans don’t expect to be fed when they call to your house and are pretty chilled out about people making special allowances for them. If this is going to be your main course though, you’re going to have to bulk it up with come carbs, I think. My Cheat’s Real Chips are gorgeous and your vegan friends can have them too but if you don’t have that kind of time, some crusty white bread would be lovely to mop up the dressing and pepper roasting juices.

Warm Goat Cheese Salad

Yield: Serves 2


  • 1 red pepper
  • 6 cherry tomatoes
  • 1 tbsp olive oil
  • 1 tsp sea salt flakes
  • 150 ml balsamic vinegar
  • 1.5 tsp sugar
  • 2 tbsp pine nuts
  • 1 red onion
  • 100 ml cider vinegar
  • 2 100g disks of goat's cheese
  • 2 good handfuls of rocket lettuce


  1. Halve, core and deseed the pepper and chop into chunky pieces. Add to a roasting tray with 6 halved cherry tomatoes. Drizzle with the oil and half a tsp of salt and roast at 200 degrees Celsius for about 20 minutes.
  2. Add the balsamic vinegar and 1 tsp of sugar to a saucepan and bring to the boil and allow to reduce by at least half, at most 2 thirds and set aside to cool.
  3. Add the pine nuts to a dry frying pan and toast on a high heat for about 2 minutes or until they start to colour.
  4. Thinly slice your onion into half moons. Place in a bowl and add the remaining half tsp of sugar and half tsp of salt and cover with the cider vinegar. Allow to steep for at least an hour.
  5. Roast your cheese disks at 200 degrees for about 15 minutes or until they just start to lose their form. Do not let them colour.
  6. As they are roasting, plate up by dividing your rocket among your plates. Scatter over your pickled red onions (as many to taste). Divide your roasted peppers and tomatoes among your plates. Gently tease the circumference of the cheeses away from the roasting tray if they have stuck and place them in the centre of the plates. Scatter over the pine nuts. Drizzle over the balsamic reduction.
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