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Farmers' Market Salad with Spiced Goat Cheese Rounds

This vibrant farmers' market salad is a celebration of seasonal textures and bold, aromatic flavours. This substantial vegetarian dish combines tender steamed baby potatoes and crisp green beans with a fragrant mix of salad greens and sun-ripened tomatoes. The standout feature is the soft goat's cheese, which is rolled in a savoury blend of sesame seeds, cumin, and paprika to provide a creamy, spiced contrast to the zesty shallot vinaigrette.

Ideal for a sophisticated weekend lunch or a light dinner, this colourful platter is as nutritious as it is beautiful. By preparing the spiced cheese and steaming the vegetables in advance, you can easily assemble this salad just before serving. Enjoy it alongside some crusty artisanal bread for a complete, homemade meal that showcases the very best of garden produce.

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Ingredients for Farmers' Market Salad with Spiced Goat Cheese Rounds

  • 2 tablespoons sesame seeds

  • 2 teaspoons ground cumin

  • 1 1/2 teaspoons paprika

  • 1 teaspoon finely chopped fresh thyme

  • 1/4 teaspoons coarse kosher salt

  • 1/8 teaspoons ground black pepper

  • 16 (1/3-inch-thick) rounds chilled soft fresh goat cheese (from one 300g log)

  • 2 tablespoons red wine vinegar

  • 1 shallot, minced

  • 1 teaspoon chopped fresh thyme

  • 1 cucchiaino di senape di Digione

  • 5 tablespoons extra-virgin olive oil

  • Coarse kosher salt

  • 450g baby new potatoes (such as Dutch yellow baby potatoes), halved

  • 450g green beans (or mix of green and yellow), trimmed

  • 8 cups (loosely packed) mixed salad greens

  • 1/3 cup (packed) small fresh basil leaves

  • 350g assorted small tomatoes (such as cherry, grape, and teardrop

  • preferably mix of red and yellow)

  • 120ml black olives (such as Niçoise)

Line baking sheet with waxed paper or parchment paper. Mix first 6 ingredients in shallow bowl. Dip cut sides of goat cheese rounds into spice mixture to coat. Place on prepared baking sheet. Chill until ready to serve. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

Whisk first 4 ingredients in small bowl. Gradually whisk in olive oil. Season with coarse salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Rewhisk before using.

Steam potatoes until just tender, about 10 minutes. Transfer to plate; cool. Steam green beans until crisp-tender, about 5 minutes. Rinse under cold water; drain. Pat dry with paper towels. DO AHEAD Potatoes and green beans can be made 6 hours ahead. Wrap separately in paper towels. Place in resealable plastic bag; chill.

Combine greens and basil in large bowl. Add enough vinaigrette to coat lightly; toss. Arrange on large platter. Add potatoes and green beans to same large bowl; add remaining dressing and toss. Arrange potatoes and beans atop greens. Scatter tomatoes and olives over. Surround with goat cheese rounds.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.

Storia dell'articolo

Le informazioni su questa pagina sono revisionate da clinici qualificati.

  • 29 Gen 2026 | Pubblicato originariamente

    Autore:

    Redattori di ricette del Regno Unito

    Revisione paritaria di

    Redattori di ricette del Regno Unito
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