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    Goat's cheese & radish grain salad

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    Goat's cheese & radish grain salad

    The combination of nutty spelt and tangy goat’s cheese makes this warm salad come alive. A scattering of toasted seeds would be a nice finish, too.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    200g quick cook Italian spelt
    50g walnuts
    1 tbsp extra virgin olive oil
    250g mixed radishes, halved if large
    1 clove garlic, crushed
    2 tbsp Essential White Wine Vinegar
    125g pack British soft goat’s cheese
    ¹⁄³ x 25g pack fresh mint, leaves only
    95g pack lamb’s lettuce


    1. Cook the spelt according to pack instructions. Drain well, then tip into a large bowl. Meanwhile, heat a frying pan over a medium heat, add the walnuts and toast for 3-4 minutes, until golden and fragrant. Tip onto a board and roughly chop; set aside. Return the pan to the heat and add ½ tbsp oil. Add the radishes and cook over a medium-high heat for 7-8 minutes, shaking the pan every now and then, until tender. Add the garlic and stir-fry for 1 minute, then add ½ tbsp vinegar and season.

    2. Meanwhile, put ¼ of the goat’s cheese in a small, high speed blender with ²⁄³ of the mint, the remaining 1½ tbsp vinegar and ½ tbsp oil, plus 1 tbsp water; whizz into a smooth dressing, then season.

    3. Toss the radishes, lamb’s lettuce, chopped walnuts and dressing through the grains while they’re still warm. Divide between 4 plates, then scatter over the remaining goat’s cheese and mint leaves before serving. 

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