Warm goats cheese salad and tapenade

Serve Galton Blackistons easy salad for a light lunch or an elegant starter
By Galton Blackiston
Warm goats cheese salad and tapenade
  • Rating:
  • Serves: 1-2
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 rashers smoked streaky bacon
  • 3 slices baguettes
  • olive oil, for drizzling
  • 50 g small-leaf rocket
  • 4 walnuts
  • 1 ash coated log of goats' cheese
  • 1/2 raw beetroot, peeled and finely sliced
  • 25 g flat-leaf parsley


  • 100 g pitted black olives
  • 1 cloves garlic, peeled and chopped
  • 1 tbsp superfine capers
  • 3 salted anchovies
  • 6 sticks olive oil
  • 1 tbsp chopped parsley
  • 1/2 lemon, juice only

Shallot dressing

  • 1 tsp Dijon mustard
  • 1/2 tsp honey
  • 1 tbsp red wine vinegar
  • 4 tbsp olive oil
  • 1 shallot, peeled and finely chopped


1. For the tapenade: process all the ingredients together in a food processor until finely ground. Transfer into a covered container and set aside.

2. For the shallot dressing: combine the mustard, honey, vinegar, a pinch of salt and freshly ground black pepper in a bowl and slowly add the olive oil, stirring throughout. Add the shallots, mix well and set aside.

3. Cook the bacon on a griddle pan until crispy on each side.

4. Drizzle the slices of baguette with a little olive oil and toast them on either side.

5. Spread a layer of tapenade over each of the croutons. Place a round of goats cheese on each and either melt with a little with a blow torch or very gently heat under a grill until a little colour has developed.

6. Put about 10 stalks of rocket on a serving plate. Break over the walnuts and drizzle over a little shallot dressing.

7. Arrange the beetroot slices on the rocket and top with croutons.

8. Finish with the crispy bacon and chopped parsley and serve.

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