Lunch salad topped with grilled Castello Creamy Goat

20min 4 servings
  • 200g Castello Creamy Goat
  • 12 slices of baguette – preferably day-old
  • 16 cherry tomatoes
  • Green lettuce
  • 1 shallot
  • Chervil for garnish


  • 1 tbsp coarse mustard
  • 1 tbsp honey
  • 1 tbsp apple vinegar
  • 3 tbsp olive oil
  • Salt and pepper
Lunch salad topped with grilled Castello Creamy Goat


Cut the Castello Creamy Goat roll into slices, place on the baguette slices, and arrange on an oven rack. Pre-heat the oven on the grill setting and pop the cheese bread in. Give it around 3-4 minutes, until the cheese is light golden and begins to bubble. Watch the bread carefully, as things go fast.

In the meantime, rinse the lettuce and arrange on plates, and chop the tomatoes and shallots. Combine the ingredients for the dressing, making sure to taste and adjust the seasoning.

Arrange the cheese bread on the lettuce along with the tomatoes, onions and dressing. Garnish with a sprinkle of chervil.

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