Goat's cheese and hazelnut salad recipe

  • Serves 1
  • 15 mins to prepare and 10 mins to cook
  • 523 calories / serving
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goats cheese hazlenut salad HERO

Bring a pan of water to the boil, then briefly boil the peas until just cooked. Drain and cool in cold water, then drain once again.

In a dry frying pan over a low heat, toast the hazelnuts, stirring from time to time; this should take about 4 - 5 minutes. When they are just starting to brown, tip onto a plate to cool.

Put the cooled peas, radishes, lettuce, spring onions, cucumber and cress in a salad bowl.

Preheat the grill. Place the goat's cheese on a small oven tray and grill until it just begins to bubble and brown around the edges.

While the cheese is grilling, mix the oil, vinegar and mustard together well, with seasoning to taste. Toss the hazelnuts in with the salad, pour the dressing over and toss so that everything is well coated.

Pile the salad on a plate and top with the grilled cheese. Serve with some crusty bread.

*Inspired by Jenny McL. featured in the Realfood Cookbook

  • Ingredients

  • handful frozen peas
  • handful whole hazelnuts
  • 3-4 radishes, topped and tailed, thinly sliced
  • 1 Little Gem lettuce, trimmed and leaves torn into pieces
  • 3-4 spring onions, thinly sliced
  • 5cm (2in) piece of cucumber, cut into chunks
  • punnet salad cress, snipped
  • generous slice goats' cheese log or small crottin
  • 2tbsp olive oil
  • ½tbsp white wine vinegar
  • 1tsp wholegrain mustard
  • salt
  • pepper
  • crusty bread, to serve
  • Energy 2165kj 523kcal 26%
  • Fat 48g 68%
  • Saturates 12g 61%
  • Sugars 6g 6%
  • Salt 2.1g 34%

of the reference intake
Carbohydrate 7.5g Protein 16.2g Fibre 5.9g


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