Adam Liaw’s peach and goat’s cheese salad
A classic French chèvre chaud is goat’s cheese grilled on slices of baguette and served with a simply dressed green salad. This uses the sweetness of in-season peaches to balance the savoury cheese.
Ingredients
130g chèvre (goat’s cheese)
1 tbsp olive oil, plus extra for drizzling
2 slices sourdough, halved
2 ripe tomatoes, cut into wedges
2 ripe yellow peach, stone removed and cut into wedges
60g rocket
3 tbsp toasted walnuts
DRESSING
3 tbsp extra virgin olive oil
juice of 1 lemon
½ tsp honey, plus extra for drizzling
salt and black pepper, to season
Method
Step 1
Heat your oven to 200C fan-forced (220C conventional). Slice the goat’s cheese into thick rounds. Heat an ovenproof frying pan over medium heat and add the oil. Once the oil is hot, add the bread and fry until lightly browned. Flip the bread then place the goat’s cheese on top and drizzle with the extra olive oil and honey. Place in the oven for 5 minutes until the cheese softens.
Step 2
Whisk together the ingredients for the dressing and toss with the tomatoes, peach, rocket and walnuts. Arrange the salad on a plate and serve with the bread and goat’s cheese.
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- Substantial salads
- Stone fruit
- Cheese
- Tomato
- Nuts
- Vegetarian
- Contemporary
- Salad
- Side dish
- Summer barbecue
- Entertaining
- Dinner party
- Family meals
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-peach-and-goat-s-cheese-salad-20250218-p5ld4a.html