Quicke’s Goat’s Cheese & Grilled Nectarine Summer Salad

The formula for a perfect summer spread must always include a seasonal salad.

There’s something about the zesty dressings, varied textures and bright colours that really brings this humble dish to life – plus, the addition of a good cheese can be a fantastic enhancement.

This week, Quicke’s are sharing with us this Goat’s Cheese & Grilled Nectarine salad recipe. Simple to assemble and making the most of the summer fruits, this is a dish made for alfresco eating.

We like to serve this alongside our Original crispbread with a hole for an additional crunch.


Serves 2-4


The Salad

Go for salad leaves that have lots of varying flavours, tones and textures. This recipe uses salad which is homegrown in Mary Quickes’ garden in Crediton, a lush corner of Devon. Featuring leaves of all shapes, sizes and flavours, including edible flowers and lots of colour.

The Cheese

The Quicke’s hard Goat’s Milk Clothbound Cheese is crafted from the finest locally sourced goat’s milk. Its light, fresh, zesty and vibrant flavour makes it a brilliant summer cheese for shaving atop a salad. Handcrafted by their expert cheesemakers, clothbound and naturally matured in their cheese store, typically for 6 months.

The Fruit

Fresh nectarines are one of the highlights of the summer stone fruits and are available from late April until late August in the Northern Hemisphere. For this recipe, simply heat them through on a chargrill pan to create those beautiful contrasting lines on the fruit’s flesh and add a deliciously subtle smoky flavour.

The Dressing

A good dressing is an important finish for a salad. Anything too overpowering will kill off the flavours you have lovingly put together. If you don’t have time to make your own, we recommend Lucy’s Dressings. We used the Classic House Dressing, a simple but striking blend of sunflower oil, olive oil, cider vinegar, Dijon mustard, sugar, lemon juice, salt and black pepper. You can pick their dressings up in Waitrose or order them from Ocado.


Simply throw it all together and enjoy!




Beetroot, goat’s cheese and pine nut crispbreads by Paul Welburn

Michelin-starred chef Paul Welburn created this stunning beetroot and goat’s cheese canapé recipe with our Spelt & Fig sourdough crispbreads. … Continue reading “Beetroot, goat’s cheese and pine nut crispbreads by Paul Welburn”

Open Sandwiches | Recipes extracted from Smörgåsbord

Open sandwiches or ‘smörgås’, are integral to informal dining across Scandinavia. It’s thought that the idea originated in the Middle … Continue reading “Open Sandwiches | Recipes extracted from Smörgåsbord”

Artichoke Dip | Recipe extracted from Smörgåsbord

An extremely versatile dish, and one that can be made well in advance of any gathering, this rich and savoury … Continue reading “Artichoke Dip | Recipe extracted from Smörgåsbord”