Add to Cookbook

Warm goat's cheese salad with grilled peaches

  • 4
Warm goat's cheese salad with grilled peaches

Grilled goat's cheese looks and tastes fantastic. To enhance the flavour of the cheese, add bitter green lettuce leaves and a herby vinaigrette. Jazz it up with a little crystallised ginger.


  • 2 peaches
  • salad greens for four
  • 130 pottle goat's cheese sliced into four
  • 70 grams packet walnuts, toasted


  • ¼ cup cider vinegar
  • ½ cup light olive oil
  • 1 teaspoon prepared mustard
  • 2 tablespoons chopped chives
  • 2 tablespoons finely chopped crystallised ginger


  1. Blanch and peel the peaches. Halve, stone and cut each half into 4 slices. Grill or pan-fry the peaches in a touch of butter or oil until golden.
  2. Wash the lettuce leaves and dry in a spinner, or by wrapping in a tea towel and placing in the refrigerator.
  3. Put the cheese slices on foil. Grill under a high heat as close to the grill as possible, until the tops begin to melt and the cheese browns (around 1-2 minutes).
  4. Place the cheese in the centre of the plate. Garnish with lettuce leaves, peach slices and walnuts. Drizzle with dressing.


  1. Put all ingredients together in a screw-top jar and shake until well combined.

Cooks Tips

- Toast nuts in a 180ºC oven for about 10 minutes untikl they are golden and fragrant. - Keep nuts in the freezer as they high oil content means they go rancid quickly if left in a warm kitchen cupboard.

Comments (0)

Please login to submit a comment.