Grilled goats’ cheese and thyme on toast with raw salad

Grilled goats’ cheese and thyme on toast with raw salad

Goats’ cheese, thyme and honey might sound unusual but it’s a great combination and makes a quick and simple snack. Serve with the raw salad, packed with healthy ingredients, and transform it into a satisfying lunch or a dinner. You can toast the walnut pieces for extra flavour if you like.
NOTE: Orange blossom honey works well.

  • Serves
  • Prep time 10m
  • Cooking time 5m

For the raw salad

  • 2 small courgettes
  • 60g raw broccoli, cut into small, bite-sized florets
  • 1 tbsp pumpkin seeds
  • 1 tbsp walnut pieces


For the honey and walnut dressing

  • 2 tbsp extra virgin olive oil
  • 2 tsp red wine vinegar
  • 2 tsp Rowse Clear Honey
  • 1 tbsp walnut pieces, finely chopped
  • salt and black pepper

1. For the raw salad, trim the courgettes then either coarsely grate them or cut into long, thin ribbons by running a vegetable peeler lengthways down the courgettes. Place in a mixing bowl and add the broccoli, pumpkin seeds and walnut pieces.

2. For the honey and walnut dressing, whisk all of the ingredients together in a small bowl, or shake thoroughly in a lidded jam jar.

3. For the goats’ cheese and thyme toast, heat the grill to medium-high. Lightly toast the bread on both sides then drizzle one side with a little olive oil and spread with the goats’ cheese. Scatter over the thyme leaves and grind over some black pepper. Put under the grill for 2-3 minutes or until lightly golden in places

4. While they’re toasting, toss the salad with the dressing and divide between two plates. Put the warm toasts on the plates, drizzle with honey and serve.

NOTE: To toast the walnut pieces, heat a frying pan over a medium heat, add the walnuts and cook for 2-3 minutes, stirring occasionally, until lightly toasted.