Grilled goat’s cheese with cranberry dressing

A smart veggie starter that will impress even the biggest foodie at your dinner table

  • Prep:15 mins
    Cook:5 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 200
  • fat 15g
  • saturates 6g
  • carbs 10g
  • sugars 9g
  • fibre 1g
  • protein 8g
  • salt 0.61g


  • 2 red-skinned apples
  • 3 tbsp lemon juice
  • 3 x 100g Capricorn goat's cheese, halved horizontally
  • 2 tbsp cranberry jelly
  • 2 tbsp olive oil
  • 1 tsp clear honey
  • 25g pecans
  • 2 chicory heads, separated into leaves
  • handful radish sprouts (available from larger supermarkets) or watercress


  1. Quarter, core, then thinly slice the apple into a bowl with the lemon juice and 1 tbsp water. Toss well, as this stops the apples going brown.

  2. Heat grill to high, then line your grill rack with foil. Put the cheeses rind-side down on the foil, then set aside for a moment.

  3. Drain 2 tbsp of the juice from the apple bowl into another small bowl and discard the rest. Add the cranberry sauce, oil and honey with some seasoning, and whisk to form a dressing. Grill the cheeses for 4 mins, then scatter the nuts on and around the cheeses and return to the grill to cook for a few mins more – but take care that the nuts don’t burn.

  4. Arrange the apple, chicory and radish sprouts or watercress on 6 plates, then carefully top with the hot melted cheese. Scatter over the nuts, spoon over the dressing and serve straight away.

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