Courgette & Goats Curd Cheese Salad

Prep Time: 20 mins

A perfect dish for that late summer barbecue in South Devon which can be made very quickly with minimal fuss.

You will need…

  • 2 Courgettes
  • 1 Lemon
  • 100 g White Lake goat’s curd or Sharpham curd cheese
  • 25 ml Riverford Farm natural yoghurt Grated nutmeg
  • Rocket leaves
  • 2 Radish
  • 50 g Pitted Black Olives 1 Clove of Garlic
  • Croutons (as many as you like!) 100 ml Rapeseed Oil
  • 1 tbsp Honey
  • Salt & Pepper
  • Thyme leaves & Flowers


Preparing the courgettes

  1. Wash and trim the courgettes removing the tail and part of the top then slice lengthwise as fine as possible using a mandolin or Japanese slicer.
  2. Lay slices onto a tray and season well with salt & pepper.
  3. Drizzle with rapeseed oil and zest of one lemon, half a lemon juiced and a tbsp of honey.
  4. Cover and set aside for 10 minutes.

The seasoning and lemon with cook the courgette but will leave the courgette crunchy.

For the croutons

  1. Slice a French loaf into rounds as pictured.
  2. Peeled a clove of garlic and cut in half and then rub the garlic over the bread.
  3. Drizzle with rapeseed oil and sprinkle with thyme leafs.
  4. Bake in a hot oven until crisp.

For the Goat’s curd dressing

  1. Add goats curd into a mixing bowl.
  2. Add a pinch of grated nutmeg
  3. Squeeze in the other half of the lemon
  4. Mix well and blend in a food processor, add yoghurt to thin to a pouring consistency.
  5. Season with salt and pepper.

To finish the salad

  1. Add the black olives and the sliced or chopped radish into a bowl.
  2. Add the courgettes, marinade juice and combine.
  3. Add the rocket leaves and gently toss together.
  4. Place neatly in a serving bowl, drizzle with the goats curd dressing and add croutons.
  5. Sprinkle with thyme flowers and serve the left over dressing aside to finish.
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