Now that the summer is approaching, it’s time to get creative with salads! When I read about Marks and Spencer’s new cheeses for the summer, I drove straight to my nearest store to pick up the Goats Cheese with Honey and Smoked Sea Salt. This recipe turned out really well, and could be easily adapted to use any veg you might have in the fridge. Best of all, it only took 20 minutes to make from start to finish!

goats cheese beetroot salad recipe

Ingredients (Serves 1)

2 handfuls of mixed salad leaves
1/2 courgette, thinly sliced lengthways
30g Goats Cheese (I used the smoked sea salt and honey flavour from M&S)
70g cooked beetroot
2 tsp olive oil
1 tsp red wine vinegar
1 tsp honey
A few walnuts


1. Heat some oil in a griddle pan. Once hot, cook the courgette for approx 2 mins on each side
2. Make the dressing by mixing the olive oil, honey and vinegar in a small bowl
3. Assemble the salad by layering the leaves, beetroot, courgette and a scatter of goats cheese
4. Toss with the dressing and top with a few broken walnuts