Cherry, rocket & goat’s cheese salad

Cherry, rocket & goat’s cheese salad

Serve the cheese straight out of the pan to make the most of the hot, oozy centre. Martha Collison's summer salad is one to impress.

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook6 mins
  • Total time16 mins

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  • 150g Chavroux Goat’s Milk Cheese Log
  • 1 British Blacktail Free Range Medium Egg
  • 50g Cooks' Ingredients Lemon & Pepper Crust
  • 1 tbsp plain flour
  • 2 tbsp olive oil
  • 1 tsp apple cider vinegar
  • 100g cherries, pitted and halved
  • 25g butter
  • 110g pack Waitrose Duchy Organic Babyleaf & Rocket Salad


  1. Slice the goat’s cheese into 8 rounds. Crack the egg into a small bowl and beat well with a fork. Tip the crust onto a small plate and heap the flour onto another. Dip each round of goat’s cheese into the flour, followed by the egg and finally the crust, pressing them firmly onto the cheese. Place onto a small plate and chill until needed.

  2. Combine 1 tbsp olive oil and the cider vinegar in a small jar and add ½ the cherries. Shake well to combine, then season to taste.

  3. Heat the remaining 1 tbsp oil and the butter in a medium frying pan. Once hot, add the cheese and fry for 2-3 minutes on each side, until the outside is golden.

  4. Arrange the salad leaves in 2 shallow bowls, then top with the dressed cherries, dressing and warm goat’s cheese. Finish with the remaining cherries and serve immediately.

Cook’s tip

Using goat’s cheese with a rind helps it hold its shape during cooking.


Typical values per serving when made using specific products in recipe


2,708kJ/ 652kcals



Saturated Fat












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