A classic French salad using a luscious rind-on goat’s cheese, fat juicy blackberries and toasted hazelnuts.
Serves: 2
INGREDIENTS
4 slices baguette, cut 1cm thick on the diagonal
olive oil for brushing
200 grams rind-on goat’s cheese, cut into 8 slices (I used Cranky Goat ‘The Lynton’)
Dressing
3 tablespoons olive oil
1 tablespoon white balsamic vinegar
1 clove garlic, crushed
2 teaspoons whole grain mustard
1 teaspoon honey
sea salt and ground pepper
Salad
large handful wild rocket leaves
1 punnet blackberries
1/3 cup hazelnuts, roasted, skins rubbed off, roughly chopped
METHOD
Preheat the grill to its highest setting.
Brush the bread with a little olive oil and place on a baking tray. Toast one side until lightly golden. Turn over, top with the cheese then grill until lightly golden and molten.
Dressing: Whisk the oil, balsamic, garlic, mustard and honey in a small bowl and season with salt and pepper.
To serve: Divide the rocket between plates and top with the warm cheese toasts. Scatter over the blackberries and hazelnuts then drizzle with some of the dressing. Season with salt and pepper and serve immediately.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.