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Print Green salad with goat's cheese

A vegetarian recipe for goat's cheese salad with a goat's cheese dressing. This dish can be a simple starter or its own, or treat it as a starting point for a light lunch or dinner and throw in any additions you fancy: broad beans, peas, mint, slivers of raw courgette, asparagus, a handful of cooked pearl barley, cubes of cooked beetroot, a scattering of pecans, walnuts or pumpkin seeds.


  • 50g soft rindless goat’s cheese
  • 100ml olive oil
  • 1 small garlic clove, finely minced
  • Juice of ½-1 lemon
  • 4 handfuls mixed salad leaves
  • 2 tsp olive oil
  • A few chunks of any leftover goat’s cheese
  • Bread, to serve
  • Salt & pepper


  1. Mash the goat’s cheese with a fork and gradually add the olive oil to make a smooth paste. Add garlic, salt, pepper and lemon juice to taste. If the dressing is very thick add water, a little at a time, until the dressing is the consistency of double cream.
  2. When you are ready to serve, toss the salad leaves in the 2 teaspoon olive oil to lightly coat and a few drops of lemon juice. Turn onto a platter and drizzle over the goat’s cheese dressing.
  3. Scatter over any of the optional salad toppings plus the leftover goat’s cheese and serve.
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