CHEESE THERAPY PRESENTS ARTISANS BEND

Goat Cheese Salad - Chef Jason Robert Recipe

Goats cheese saladImage by: chef Jason Roberts @gdayneighbour on Instagram

With warmer days and summer around the corner the perfect dish is salad! Chef Jason Roberts has created an amazing salad using fresh produce from his garden with inspiration from a Milawa goat's cheese named Ceridwen. This dish is easy to make, cool for summer days and let's the cheese shine ! Follow the recipe and next time you have guests over, serves four people voila! 

Goats cheese fact of the day

Goats are fascinating creatures that certainly gain more of a look-in at an animal nursery than what a cow might from kids. Goats were first farmed more than 9,000 years ago and have been central to many cultures for meat and milk. Although goats are often thought to eat anything, they are in fact very picky eaters due to their very sensitive lips. They are always searching for clean, tasty food and will often turn their nose up at hay that has been walked on or lying around for a day or two. You can’t blame them really.

Ingredients

  • 2 tbsp of pomegranate molasses
  • 2 tbsp of basil olive oil
  • Juice of half a lemon
  • Pinch of sea salt
  • 2 cups of mixed ripe tomatoes
  • 2 medium cucumbers or 8 baby cucumbers crushed
  • 250g butter beans, blanched (2 min)
  • 250g green beans blanched (2 min)
  • A few lettuce leaves
  • 1 cup of basil leaves
  • 100-120g sliced goat's cheese

Steps

  1. In a medium sized mixing bowl add in pomegranate molasses, basil olive oil, lemon juice and sea salt flakes. Mix well. 
  2. Cut the tomatoes into bite sized pieces and add into the dressing in the bowl. 
  3. Add crushed cucumbers and the cooked beans. 
  4. Mix everything well. Scatter over the lettuce and basil leaves. 
  5. Finish the salad with sliced goats cheese. Gently mix before serving.

Try this recipe yourself, get hold of some beautiful Australian made goat cheese, in the BoatShed or Stone and Crow cheesemaker pack! Let us know how you liked this recipe in the comments and don't forget to tag us in your post on socials! 

Recipe and image courtesy of chef Jason Roberts

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