Starters & Light meals

Goats cheese with mustard, carnations and broad bean vinaigrette

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10 minutes
2 minutes
Wine/Spirit Pairing
Groote Post Sauvignon Blanc 2010

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  • 2 t Dijon mustard
  • 2 T red wine vinegar
  • 4 T olive oil
  • 1 t sugar
  • Juice of 1 lemon
  • Sea salt and freshly ground black pepper
  • 1 x 140 punnet broad beans
  • 2 x 100 g Chevin goat’s milk cheese
  • Fresh carnation flowers, to garnish
  • 1 farmhouse loaf, for serving

Whisk the mustard, red wine vinegar, olive oil, sugar, lemon juice and seasoning together, adjusting sweetness or acidity to taste.

Blanch the broad beans in a saucepan of boiling water for 2 minutes, then drain and refresh in cold water.

Remove the beans from the pods and scatter over the cheese, together with the flowers and a good drizzle of the vinaigrette. Serve with crusty farmhouse loaf.

Cook's note: Chevin goat's cheese is a handcrafted goat's milk cheese with a characteristic mild "citrus" flavour, available from Woolworths. You can also use 2 x 80g Woolworths' Crottin goat's milk cheese.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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