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Jamie's veggie cobb-style salad recipe

Jamie's veggie cobb-style salad recipe

12 ratings

Approved by Better Baskets

Jamie says: "This bright and beautiful summer salad is a great way to pack more veg into dinner times in a really fun way, and you can swap out the veg for whatever’s in season. The quick blue cheese dressing brings it all together brilliantly" See method

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 275 calories / serving
  • Healthy
  • Vegetarian


  • 4 large free-range eggs
  • 2 thick slices of seeded wholemeal bread
  • olive oil, for drizzling
  • 2 Little Gem lettuces
  • 200g radishes
  • red wine vinegar
  • 2 carrots
  • 10g fresh chives
  • 50g mild vegetarian blue cheese
  • 2 tbsp natural yogurt
2 of your 5-a-day and high in vitamin A

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    6g 28%
  • Sugars

    7g 7%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 15.5g Protein 17.3g Fibre 5.4g


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  1. Cook the eggs in boiling salted water for 10 mins, then refresh under cold running water until cool enough to handle. Peel the eggs, then slice and set aside.
  2. Chop the bread into cubes and fry in a medium nonstick frying pan with a drizzle of olive oil for 5 mins or until golden and crisp.
  3. Trim and finely shred the lettuce. Finely slice the radishes and place in a bowl with a pinch of sea salt and 1 tsp red wine vinegar; scrunch together and leave to lightly pickle. Peel and coarsely grate the carrots
  4. Finely chop and place most of the chives and most of the blue cheese in a blender with 1 tbsp red wine vinegar and the yogurt; blitz until smooth (or finely chop the chives and cheese and shake up in a jam jar), loosening with a splash of water, if needed. Taste and season.
  5. Now for the fun part – let’s build it! Arrange all the ingredients in stripes across a serving platter (see pic, right). Drizzle the dressing over the top, break over the remaining blue cheese and finish with a scattering of the remaining chives.

Jamie's too good to waste: Use up any remaining blue cheese in a burger for a next-level barbecue combo, or crumble it over your favourite pasta for bonus flavour.

See more Jamie Oliver recipes

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