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BBQ grilled goat cheese salad served
Smoky grilled goat cheese with rocket, grilled peppers and walnuts

Warm Grilled Goat's Cheese & Walnut Salad

Author: Flavelo
Recipes Vegetarian & Vegan Salads
The contrast between cold salad and hot, creamy cheese makes this dish exciting. The rind of the goat's cheese browns on the grill while the inside becomes softly melting but doesn't run away. The crunch of walnuts and the peppery taste of rocket complete the experience.
🕒 Prep Time 10 mins
🍳 Cook Time 5 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 260 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Grill or frying pan
  • Spatula
  • Salad bowl

Allergen Information

⚠️ Milk
⚠️ Nuts (Walnuts)
⚠️ Mustard (in BBQ sauce)
⚠️ Celery (in BBQ sauce)

Instructions

1 ✓

Cut the pepper into strips and grill the skin until blistered.

2 ✓

Toast the walnuts in a dry pan for a few minutes.

Tip: Heat releases the essential oils in nuts, giving a more intense flavour.
3 ✓

Cut the cheese into 1.5 cm thick discs. Brush thinly with BBQ sauce.

Tip: The sauce will caramelise on the cheese surface.
4 ✓

Cook the cheese on a hot grill (or pan) for 1-2 minutes per side. Be quick!

Tip: If the cheese starts to change shape, remove immediately. The goal is crust formation, not full melting.
5 ✓

Make the dressing: oil, honey, vinegar, salt, pepper.

Tip: The emulsion (mixture) binds the flavours.
6 ✓

Assemble the salad: rocket, roasted peppers, walnuts. Drizzle with dressing.

7 ✓

Place the hot cheese on top and serve immediately.

Tip: The temperature difference on the plate (cold salad, hot cheese) is a special sensory experience.

Recipe FAQ

The cheese stuck to the grate.
Cheese proteins are sticky. Use a very clean, hot, oiled grate, or cook the cheese on a slice of baguette/foil.
Which cheese should I buy?
Choose goat's cheese specifically for grilling, or rinded (mould-ripened) cheese logs (Chèvre), as these don't melt away completely.

Ingredients

  • 200 g Goat's cheese (log, sliceable)
  • 80 ml BBQ sauce
  • 100 g Rocket
  • 1 whole Bell pepper
  • 50 g Walnut kernels
  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Honey
  • 1 tbsp Balsamic vinegar
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper