About Recipe

Goat’s cheese is one of my all-time favourite cheeses, which probably explains why baked goat’s cheese served on a bed of salad is a frequently reappearing dish in my kitchen. It’s my go to when I want something light yet slightly indulgent. Combined with sweet beets, fresh avocado, crunchy walnuts and super grains, it makes for a perfect main.

Want to serve this as a starter? Remove the super grains for a lighter and less filling (but still as tasty) version of the dish.

  • Serves2
  • Prep20m
  • Cook10m
  • Difficulty3/10


  • 2 x 100g pieces of goat’s cheese (chèvre)
  • 250-300g cooked grain mix, I have used M&S Super Grains and Beetroot mixture
  • 2 slices of toasted bread, I have used Vogel Soya and Linseed Bread
  • 2 cooked beets, diced
  • 1 avocado, diced
  • 10 cm leek, finely cut
  • 4 handfuls of kale
  • ¼ lemon, juiced
  • 2 handfuls of rocket salad
  • 1 tablespoon olive oil, plus extra for serving
  • 1 tablespoon of honey
  • 10 walnuts, toasted


Preheat your oven to 200°C.

Cook your grain mix according to the directions on the packet.

Remove the stems from the kale and place the leaves in a big bowl.

Squeeze lemon juice into the bowl and add ½ tablespoon of olive oil to the mixture. Use both of your hands to massage the kale until it softens.

Toast your bread. If you want to get extra fancy, cut the toast to fit the size of the goat’s cheese.

Place the toasted bread slices on an oven tray. Top with goat’s cheese and a drizzle of olive oil and honey. Bake in the oven for about 10 minutes, or until the cheese is golden.

Lightly toast your walnuts in a dry pan.

Arrange your cooked grain mixture on two plates, top with kale, rocket salad, diced avocado, diced beetroot and leek. Finish off with your baked goat’s cheese and a sprinkle of toasted walnuts.