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Warm baby veg salad with goat’s curd and sherry vinaigrette

Name: Warm baby veg salad with goat’s curd and sherry vinaigrette
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 600ml goat’s milk yogurt; 250g miniature new potatoes, halved; 150g baby carrots, scrubbed but not peeled, halved lengthways; 150g baby leeks, trimmed; 150g sugar snap peas, sliced in half lengthways; Splash vegetable oil; 85g blanched hazelnuts; Large handful radishes, quartered; Handful each fresh mint leaves, basil leaves, snipped chives; For the dressing; ½ banana shallot, finely chopped; 2 tbsp Dijon mustard; 2 tsp caster sugar; 2 tbsp sherry vinegar; 3 tbsp each extra-virgin and blended olive oil, mixed together

Published: 24 Jun 18
Updated: 18 Mar 24

Serve this simple vibrant warm salad recipe with homemade goat’s curd either as a side dish or a meal on its own. You’ll need to start the goat’s curd well in advance!

Easy
May 2014

Test kitchen approved

Serves 4
Hands-on time: 30 mins, plus at least 48 hours draining

Serve this simple vibrant warm salad recipe with homemade goat’s curd either as a side dish or a meal on its own. You’ll need to start the goat’s curd well in advance!

Nutrition: per serving

Calories: 386kcals
Fat: 27.6g (4.1g saturated)
Protein: 11.1g
Carbohydrates: 23.5g (12.9g sugars)
Fibre: 6.1g
Salt: 0.3g

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Ingredients

600ml goat’s milk yogurt
250g miniature new potatoes, halved
150g baby carrots, scrubbed but not peeled, halved lengthways
150g baby leeks, trimmed
150g sugar snap peas, sliced in half lengthways
Splash vegetable oil
85g blanched hazelnuts
Large handful radishes, quartered
Handful each fresh mint leaves, basil leaves, snipped chives

For the dressing

½ banana shallot, finely chopped
2 tbsp Dijon mustard
2 tsp caster sugar
2 tbsp sherry vinegar
3 tbsp each extra-virgin and blended olive oil, mixed together

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Method

Line a fine sieve with a double layer of muslin or a clean J-cloth and tip the yogurt into the centre with a generous sprinkling of salt. Put it over a bowl (so the sieve isn’t touching the bottom), cover the whole thing with cling film and chill for 48 hours or up to 3 days until all the liquid has dripped out and you’re left with a thick, smooth curd. Remove from the cloth and set aside to chill until needed.
To make the dressing, whisk the shallot with the mustard, sugar and vinegar. Still whisking, slowly drizzle in the oils until thick. Season, adding extra sugar if you think it’s needed.
In a tiered or collapsible steamer, heat 5-10cm water until boiling. Add the potatoes and cook for 8-10 minutes. Add the carrots and leeks, then cook for another 2 minutes. Add the sugar snap peas and cook for a further 3-4 minutes until all the veg is just tender when pierced with a knife. Turn off the heat, remove from the steam and leave to cool until just lukewarm.

Meanwhile heat a frying pan and add a splash of oil. Add the hazelnuts and toast for 5-6 minutes, tossing the pan frequently, until golden brown all over. Remove, drain briefly on kitchen paper, then chop coarsely.
When the veg has cooled to the right temperature, toss it in a bowl with half the dressing, the radishes and herbs and almost all the nuts. Pile onto a platter and drizzle over the remaining dressing. Dollop on spoonfuls of goat’s curd, scatter over the rest of the nuts and serve.