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Goat's cheese & radish grain salad
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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.
200g quick cook Italian spelt
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.
Typical values per serving:
Source of protein
This recipe was first published in April 2021.