Crispy Goat’s Cheese Salad with Orange and Cumin Yogurt Dressing

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A recipe from Mark Murphy of the Dingle Cookery School from Trevis L. Gleason’s book ‘Dingle Dinners‘ published by The Collins Press.  A celebration of home cooking from the chefs of Ireland’s Number 1 Foodie Town in County Kerry, Ireland – you can buy a copy from good bookshops in Ireland and at Amazon.

Serves 6


3–4 carrots, peeled and cut into even-sized lengths
3–4 beetroot, cut into even-sized wedges
2 garlic cloves, finely chopped
½ tsp cumin seeds
1 tsp coriander seeds
1 orange, zested and halved
1 large red bell pepper, cut into long strips
Salt and freshly ground black pepper
Selection of hearty salad leaves, such as radicchio, mustard leaves and mizuna

For the dressing:
60ml / 2fl oz / ¼ cup natural yogurt
Zest from the orange
1 tbsp lemon juice
Salt and freshly ground black pepper

For the Crispy Goat’s Cheese

100g / 3½oz / 1cups panko Japanese-style breadcrumbs
2 tsp thyme leaves, picked and very finely chopped
Salt and freshly ground black pepper
2 eggs, beaten
100g / 3½oz / cup plain (all-purpose) flour
150g / 5¼oz goat’s cheese, cut into six portions
Oil, for frying


1. Preheat the oven to 180C / 350F / Gas 4. Place a baking tray in the oven to heat up too. Bring two large pots of salted water to a boil. Add the carrots to one pot and the beetroot to the other. Return to a boil, reduce to a simmer and cook them for about 5 minutes. Strain the vegetables and place on the hot baking tray. Add the garlic, cumin, coriander and the juice of half an orange to the hot vegetables, season and roast for 15 minutes.

2. Drain the liquid from the tray into a bowl with juice of remaining orange half. Add the strips of red pepper to the tray and continue to roast for 5–10 more minutes.

3. Wash and dry salad greens. Set aside.

4. To make the dressing, place yogurt in a small bowl, stir in some of the juices from the baking tray (1–2 tablespoons should be plenty), then add orange zest followed by the lemon juice. Season with some salt and pepper.

5. To make the crispy goat’s cheese, season the breadcrumbs with thyme, salt and pepper. Put the flour, beaten egg and breadcrumbs in three separate bowls and keep them in that order.

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