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Chavroux Summer Salad

In association with Masterchef Finalist Theodore Chana, we are delighted to bring you this summer salad recipe, using Chavroux’s delicious goat’s cheese.

This simple, summer salad feast is bursting with nutritious ingredients, delicious flavours and textures – it’s packed full of goodness. Perfect for a healthy lunch or al fresco dining.

The wonderful colours in this salad really pop! 

Preparation Time:
10 minutes
Cooking Time:
30 minutes
Serves: 4


  • 2 logs of Chavroux goats cheese
  • 400g Israeli cous cous
  • 2 Sweet potatoes
  • 1 Cauliflower
  • 1 Head of kale
  • A dressing of your choice
  • A handful of chives
  • Baby coriander for garnish
  • 1 Orange
  • 4 Spring onions
  • 1 Bag of pistachios
  • 1 Tbsp of turmeric


    1. Put a pot of water on the heat and bring to a boil

    2. Pour in the cous cous with the turmeric and leave to simmer for about 7 minutes or until the cous cous is soft then set aside to cool.

    3. Peel, dice and boil the sweet potato until slightly soft then add the cauliflower, when the cauliflower is nearly cooked, add the kale. Ensure you cook the kale for no longer than 2 minutes as you want it slightly crunchy.

    4. Chop the spring onions and chives finely and put to one side. If you can get chives that have flowers on them you can save the flowers to sprinkle on the top.

    5. Segment the orange being very gentle, if you have a blow torch, lightly torch each segment, if not, grill the orange until lightly charred.

    6. Combine your cous cous and vegetables into a bowl then add your chosen dressing and toss.

    7. Put on a plate and dress with pistachios, spring onions, chives, goats cheese and orange.