goat cheese salad

Mar 212016

Tomato and Goats Cheese Salad with Pea Shoots


Multi-coloured tomatoes always inspire me to make a flat salad to show off the tomatoes’ different hues and shapes.


My recipe for ‘Tomato and Goat Cheese Salad with Pea Shoots’ is very simple, using only a few ingredients. As is the case with most simple things, quantities are not as important as quality of ingredients in this recipe.





Ingredients: (quantities should be according to taste)

2-3 handfuls of ripe tomatoes

A log of soft crumbly goat cheese

A scattering of pea shoots (or other microgreens)

A good drizzle of extra virgin olive oil

A drizzle of balsamic vinegar

A pinch of sea salt



  1. In a flat platter, crumble a log of soft crumbly goat cheese. The amount of goat cheese you use should depend on your preference for it.
  2. Wash and dry your tomatoes and cut them into bite-size pieces. Place them on top of the goat cheese.
  3. Wash and dry your pea shoots or other microgreens. Scatter them on top of the salad.
  4. At this point, you can refrigerate your salad (covered) for upto 24 hours until ready to serve.
  5. Before serving, drizzle with extra virgin olive oil, balsamic vinegar and a pinch of sea salt.


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Sep 052015

Fig, Lentil and Goat's Cheese Salad


Eating fresh figs in Dubai is a rather decadent experience. Hard to find and usually expensive, I only buy a few at a time when they are in season from July to October. As much as I love washing the fruit and eating it straight, I know that sharing is important and a great way to stretch a small amount of figs between many people is to cut them into wedges and serve them in a salad.


I recently made a salad using fresh figs, Puy lentils, goat’s cheese, pine nuts and dark green leaves tossed in maple vinaigrette dressing. It was a delicious accompaniment to a roast lamb dinner served on the border just between summer and autumn.


Fig, Lentil and Goat's Cheese Salad



(Serves 4-6 as a side dish)


Dressing Ingredients:

1 Tbsp maple syrup

1 Tbsp Dijon mustard

3 Tbsp balsamic vinegar

3 Tbsp extra virgin olive oil

1/4 tsp coarse sea salt (or to taste)

Freshly ground black pepper (to taste)


Salad Ingredients:

3 fresh figs

85g / 3 oz / 4 cups (loosely packed) dark green leaves (ie. rocket/arugula, chard, spinach or a mix)

100g / 3.5 oz dried Puy lentils (or 200g cooked Puy lentils)

60g / 2 oz crumbly goat’s cheese

3 Tbsp toasted pine nuts



  1. Prepare the salad dressing by combining all the ingredients in a jar with a lid and shaking well. Taste and adjust seasoning as necessary. Set aside.
  2. Wash and dry your green leaves. A salad spinner or a tea towel work well to remove excess water. Set aside.
  3. Cook your Puy lentils by simmering them in a pot of salted water (I also add a dried bay leaf to the water if I have it) for 15-20 minutes. See my step-by-step guide (with pictures) on How To Cook Puy Lentils. When done, the lentils should still have some bite to them. Drain the lentils (discard the water) and allow to cool. Set aside.
  4. Toast your pine nuts in a dry pan on low-medium heat for about 8-10 minutes. I use a small cast iron pan. Toss the pine nuts once in a while with a wooden spoon to make sure they toast evenly. Allow to cool on a plate and set aside.
  5. Wash and dry the figs. Remove the stalks on top and cut the figs into quarters or sixths, depending on their size. Set aside.
  6. To assemble the salad, loosely toss the cooled lentils and the green leaves in a large bowl.
  7. Place the tossed lentils and green leaves on a flat serving platter.
  8. Scatter your figs, toasted pine nuts and crumbled cheese on top.
  9. Refrigerate until ready to serve.
  10. When you are ready to serve, drizzle the maple vinaigrette dressing on top of the salad. You may not need to use all of the dressing.




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