there is a bowl of broccoli and zucchini salad next to a plate of toast .

Grilled goats’ cheese and thyme on toast with raw salad

  • 10 mins to prep
  • 5 mins to cook
  • Serves 2
This recipe uses:Runny HoneyWhere to buy
a jar of rowse runny honey


Goats’ cheese, thyme and honey might sound unusual but it’s a great combination and makes a quick and simple snack. Serve with the raw salad, packed with healthy ingredients, and transform it into a satisfying lunch or a dinner. You can toast the walnut pieces for extra flavour if you like.

NOTE: Orange blossom honey works well.

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Top tip: Tick off the items you've already got, so you can quickly see what's left to buy


  1. 1

    For the raw salad, trim the courgettes then either coarsely grate them or cut into long, thin ribbons by running a vegetable peeler lengthways down the courgettes. Place in a mixing bowl and add the broccoli, pumpkin seeds and walnut pieces.

  2. 2

    For the honey and walnut dressing, whisk all of the ingredients together in a small bowl, or shake thoroughly in a lidded jam jar.

  3. 3

    For the goats’ cheese and thyme toast, heat the grill to medium-high. Lightly toast the bread on both sides then drizzle one side with a little olive oil and spread with the goats’ cheese. Scatter over the thyme leaves and grind over some black pepper. Put under the grill for 2-3 minutes or until lightly golden in places.

  4. 4

    While they’re toasting, toss the salad with the dressing and divide between two plates. Put the warm toasts on the plates, drizzle with honey and serve.

  5. 5

    NOTE: To toast the walnut pieces, heat a frying pan over a medium heat, add the walnuts and cook for 2-3 minutes, stirring occasionally, until lightly toasted.

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