Goat's Cheese, Candied Walnuts and Beetroot&Mint Chutney Salad

Servings: 4


  • 150g Goat's Cheese (St Tola Irish Goat's Cheese is my favourite!)
  • A large handful of Walnuts
  • 150g of Baby Leaves (including Rocket Leaves for a peppery kick!)
  • A small handful of Mixed Seeds (Sunflower Seeds, Pumpkin Seeds & Sesame Seeds
  • A Jar of Grá Bia Beetroot & Mint Chutney
  • 2 Avocados
  • 2 tbsp of Honey (or Agave Syrup)
  • A knob of Butter 

For the Dressing

  • 2 tbsp of Olive Oil (or Walnut Oil if you can! I am using La Tourangelle Roasted Walnut Oil - just amazing!)
  • 2 tbsp of Apple Cider Vinegar (Long Meadow Farm is the best!)
  • 1 tbsp of Balsamic Vinegar (the Bramley Apple infused Burren Balsamic Vinegar is a must try!)


  1. For the candied walnuts, melt the butter and honey (or agave syrup) in a pan. Add the walnuts and let them simmer on medium heat in the mixture for around 5 minutes making sure the walnuts are well coated. Set aside.
  2. Toast the mixed seeds in a pan on medium heat until they start to pop. Then it means it is ready. Set aside.
  3. Make the dressing, combining all ingredients.
  4. Prepare the avocados, slicing the flesh thinly.

To construct the salad

  1. Arrange the salad leaves on a suitable plate. Add some of the dressing and mix it with the leaves.
  2. Add the slices of avocados.
  3. Spoon some chutney around the plate and crumble the goat's cheese on top. 
  4. Scatter the toasted seeds and the candied walnuts over the top and add some dressing if desired.

Bon Appetit!





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