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A lively, refreshing salad, with the Greenfields touch

Goats Cheese Salad

50g/2oz watercress

1 pear, quartered, core removed

1 tbsp olive oil

½ lemon, juice only

Salt and freshly ground black pepper

4 x 4cm/1.5in thick slices goats’ cheese with rind

4 tbsp wild honey

100g/3½oz seedless red and green grapes

4 sprigs fresh thyme

Cooking Instructions

  1. Preheat the oven to 200C/400F/Gas 6
  2. Put watercress in a bowl,thinly slice the pear quarters and mix in with the watercress. Lightly dress with olive oil and lemon juice, seasoning with salt and black pepper.
  3. Arrange the goats cheese slices on a baking tray set with parchment paper and leave to bake for 4-5 minutes. Set aside.
  4. Preheat the grill to high
  5. Meanwhile, place the honey in a small pan with grapes and cover with a lid. Once the mixture is brought to the boil, immediately remove from heat.
  6. Place the baked goats cheese under the grill for 1-2 minutes, or until they are brown on top
  7. Divide the watercress and pear salad accordingly and spoon the honey and grape mixture onto the edge of the plates. Place the goats cheese on top of the salad and garnish with thyme. Serve immediately.

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