Dukkah Goats Cheese Salad with Raspberry Basil Vinaigrette

Serves 6-8 people



Goats cheese:

4 teaspoons Dukkah spice (available at most supermarkets)

35g plain flour

35g panko breadcrumbs (or regular breadcrumbs would work)

1 egg, beaten

4 x 100g goats cheese rounds



70-100g rocket

10 radishes, sliced

10 sundried tomatoes, sliced (Check out our recipe for Slow Beau Tomatoes on TGUK website)

2 handfuls of Good 4 U Lentil & Bean Shoots (available at most supermarkets)

2 handfuls spinach

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a handful basil leaves

50g hazelnuts


Raspberry & Basil Vinaigrette;

180ml extra virgin olive oil

65g fresh raspberries

60ml red wine vinegar

1 tsp dried basil

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2-3 fresh basil leaves

2 tbsp honey




  1. Set up three plates like a little factory line for each the; flour, egg and panko.
  2. Coat each goats cheese firstly in the flour, then dip in the egg, and finally coating in the panko. Sprinkle a teaspoon of dukka onto the top of each goats cheese piece and press down lightly with the back of a spoon. Set these aside in the fridge on a foil lined baking sheet, for at least half an hour, or you could even do this the night before.
  3. Blitz all the vinaigrette ingredients in a food processor and set aside in the fridge.
  4. Pre-heat your oven to 200c / 180c (fan) / Gas Mark 6
  5. Arrange your salad ingredients either on individual plates or serving platter.
  6. Place the goats cheese into the oven for 15-20 minutes, but do keep your eye on them to avoid the Dukkah spice from catching on the heat.
  7. Remove from the oven, and place on top of your salad and serve with the dressing on the side. Slice the goats cheese rounds in half for serving.


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