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Rocket salad with fried goat cheese recipe

Rocket salad with fried goat cheese recipe

  • Recipes
  • Dish type
  • Salad
  • Green salad
  • Rocket salad

Crunchy goat cheese balls are served on top of a fresh rocket salad, dressed with oil and vinegar in this simple salad.

8 people made this

IngredientsServes: 4

  • 1 (125g) log goat cheese
  • 60g panko breadcrumbs, or as needed
  • 6 tablespoons olive oil, divided, or to taste
  • 1 tablespoon minced garlic
  • 120g rocket
  • 3 tablespoons balsamic vinegar, or to taste
  • salt and ground black pepper to taste

MethodPrep:20min ›Cook:3min ›Ready in:23min

  1. Pull off small pieces of goat cheese and roll into bite-sized balls.
  2. Pour panko breadcrumbs into a bowl; roll goat cheese balls in breadcrumbs until coated.
  3. Heat olive oil and garlic in a saucepan over medium-high heat. Cook and stir goat cheese balls in the hot oil for 15 to 30 seconds. Scoop them back into the bowl of breadcrumbs to create a second coating. Arrange on a rimmed baking tray.
  4. Set oven rack on top shelf and preheat the oven grill.
  5. Grill goat cheese balls, shaking baking tray every 30 seconds to 1 minute to ensure even browning, about 2 minutes.
  6. Toss rocket with remaining 3 tablespoons olive oil, balsamic vinegar, salt and pepper in a large bowl. Divide among 4 serving bowls; top each bowl with warm goat cheese balls.

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Lentil, rocket and pesto salad with feta cheese and cherry tomatoes

When the days are long and warm, I like to be outdoors as much as possible.

Fresh air helps keep my toddler and three-month-old calm (me, too), which is precisely what we need in the pre-dinner hours when we're all a bit worn out from the day.

But when we wander inside at dinnertime with dirty feet, it means I require food in my pantry and fridge that can be thrown together quickly to make a meal.

When it's too hot to cook I like to assemble salads, like this one with lentils, rocket and pesto.

Canned legumes easily bulk out whatever vegetables I have on hand and are immensely satisfying for hungry tummies, as they're packed with fibre and protein. I've used lentils here, but chickpeas work well, too.

More often than not a chunk of cheese will find its way into our salad bowls. Here I have used feta, though you could also use goat cheese or, if you can bear turning on the stove, fry some strips of haloumi.

I've made my own pesto for this dish, but you can certainly use store-bought.

Finally, if you want a more substantial meal, throw in some leftover cooked pasta or other grain (quinoa is a favourite in our household). You may just want to add an extra spoonful of pesto if doing so. Short pasta varieties will work best, such as orecchiette or conchigliette (little shells).

Note: If you're making the pesto from scratch, this recipe makes twice as much as you need. If you're going to the effort of making pesto, I figure why not make more for a pasta dinner the following night?

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Heidi Sze is a pre- and post-natal dietitian and nutritionist from the Mornington Peninsula. Her book Nurturing Your New Life was published in 2019. She has two kids, Joan and Walt, and shares thoughts on food and her life as a mostly stay-at-home mum over on her blog, Apples Under My Bed, and on Instagram. Every month, we publish a new recipe from Heidi as part of our Easy Dinners series.

Goat Cheese, Arugula (Rocket) & Caramelised Onion Quiche

What you’ll need for a 20cm (8 inched) quiche:-

  • A baked 20cm (8-nched) pie crust (mine was the olive oil shortcrust pie crust as seen here)
  • 3 eggs, beaten
  • 2 tbsp plain greek yoghurt
  • freshly ground black pepper
  • Salt to taste (I added about 1/2 tsp)
  • 60g (2 ounces) goat cheese, diced in fairly large chunk when it was just out of the fridge
  • 1 red onion (pick a small one), sliced
  • A handful of arugula (rocket leaves), torn by hand into smaller pieces


Prepare a pie crust and blind bake it (click here for more instructions for the olive oil version). While blind baking the pie crust, saute the onion until caramelised. Set aside. In a 2-cups sized measuring jug, add eggs, yoghurt, black pepper and salt and beat until the ingredients are well combined. When the pie crust is cooled a little, layer the filling with arugula (rocket leaves), goat cheese and caramelised onions. Then pour the egg mixture over the filling and bake in the oven at 180C/356F for 30-40 minutes or until the surface appears to be golden brown and the filling is just set. Serve with a scattering of arugula (rocket leaves).


Delicious sweet and tart salad for the holidays.

Awesome! Awesome! Awesome! An impressive salad to make for guests, yet easy enough to make for a weeknight dinner.

Made this for the second time tonight both times I subbed kale for arugula and toasted flaxseeds for pecans. Found that one needs a bit more of each vinegar for the robust kale. Also, the first time I added a segmented fresh orange (each segment cut into 2-3 pieces). This seemed to really brighten the flavors in the salad. Will definitely make this many times, since kale is such a healthy veggie.

Followed the recipe exactly with the exception of the arugula-- I love it by my husband does not, subbed mesclun. Delicious and simple side salad for a festive occasion-- the pom seeds really spruce it up!

Sounded great, but the dressing is bland, even after adjusting with other cook's suggestions: added dried mustard, lemon juice, old fashioned mustard, honey, more red wine vinegar and more 12 yr old balsamic . we tasted and added . needs something more like a feta or goat cheese to balance the flavor

Made this salad as an accompaniment to my impromptu Easter brunch. It is a quick fix, and a refreshing compliment to the egg white omelette with asparagus as well the bagels & lox which I served. The dressing has a tremendous body, so the addition of any kind of cheese is overkill. If you don't love arugula, and I love it, you may want to consider making another salad.

Made this for Rosh Hashana, won't make this again. The eater must take extra effort to pick some pomegranate on every bite or it gets too bitter.

What a delicious and simple to make fresh salad. I used candied pecans and added a few pieces of goat cheese. This was a perfect complement to our beef tenderloin we served with creamed spinach. Light and fresh, yet very flavorful. Nice color combinations for the holiday season.

Really good recipe. Used good quality aged basalmic. I used candied pecan recipe also on Epicurious. It is a good foil for the tartness of the pomegranated. Will try orange slices next time too.

I was trying to replicate a fabulous salad I recently had at a nice restaurant in Sonoma. In addition to the arugula, pomegranates, and nuts, the salad I had also had shaved fennel, frisee and baked goat cheese. Try some of those ingredients if you want to add some complexity and texture to your salad. This recipe is very good but not quite as good as the one I had in the restaurant. I must admit that is a pretty high standard to meet/beat. The people who ate my salad loved it, since they probably did not have any of the preconceptions of it that I had. The restaurant used a red wine vinaigrette so I will play around with this dressing until I get it closer to what I had. I think a little acid and sweetness might help. Next time I will probably add a little more red wine vinegar, try lemon juice and a little honey.

Simple and delicious. The dressing was one of my favorites. I thought it would be nice to add some goat cheese to this too.

I fell in love with this salad when it was served at a friend's house on Thanksgiving day. Not only was the combination of ingredients delicious, it made for a beautiful festive presentation. When I made it tonight at home, however, I tossed it with a dressing made out of olive oil, red wine vinegar, and a couple tablespoons of orange juice, which was outstanding, especially with the pomegranate juice that trickled from the seeds.

I have to say that while I WAS looking for healthy dishes for my Thanksgiving dinner, I was slightly skeptical about this salad. With such few ingredients, it seemed to me that it would be bland and unexciting. I decided to give it a whirl anyway. Wow, was I surprised! The flavors in this salad combine so nicely that they come together in complete harmony. Even the non-salad eaters at the table were excitedly eating it. I thought the dressing recipe was perfect but I just added as much dressing as I saw fit as opposed to adding the entire batch. The arugula leaves were barely coated, but just perfectly flavored, in my opinion. I also added some Feta crumbles to each bowl but I would take them or leave them in the future. I didn't think they were needed although some people really liked having them in there (and by the way, I usually love cheese in my salads). The colors were really beautiful too. Will definitely make again!

Great recipe. I made simple salad for the kids and they preferred this. I added goat cheese just before serving

Delicious. There is an easy way to removing the seeds from a pomegranate. Cut the pomegranate into 4 pieces and fill a large bowl with enough water to cover the pieces when they are submerged. Then peel the flesh off underwater. The juices won't splatter onto your clothes and stain them. Then you can just use a strainer to get the seeds. Hope that helps!

a very simple and delicious salad. it was a big hit at my thanksgiving dinner! i used candied pecans directly from the bag to save time.

This a a beautiful and simple salad with the exception of seeding the pomegranate. The dressing is delicious. The only change I made was to increase the portions of pomegranate seeds and pecans. I will definitely make it again at holiday time. Yummy!

I made this for Thanksgiving tomorrow, but took the time to taste test it tonight. The dish has great visual appeal and I think will cut all the fat in the rest of the dishes destined for the table nicely. Although taking the seeds from the pomegranate is a bit time-consuming, it's well worth the effort! I'm not sure how Persephone managed to eat only six. They're so pretty! Alterations: -Used toasted almond slices instead of pecans (I'm allergic!) -Added mustard to the dressing and omitted the red wine vinegar -Baby arugula I'll definitely make this dish again.

I made this salad with baby arugula and toasted walnuts and really loved it. Would probably add some mustard so the dressing next time, too. It was delicious!

Wow, loved this. Made was written. This will be a regular whenever pomegranates are in season. Highly recommend it.

This recipe has made an arugula fan out of me! I used Trader Joe's pomegranate seeds, so it couldn't have been any easier. I toasted the pecans in my toaster oven for 7 minutes, maybe a tad too long as a couple got scorched but not too badly. I made a half recipe and used half a 7 oz. bag pre-washed arugula. I thought the amount of salad dressing was perfect and I really liked the flavor of it. Yum!!

Easy and elegant, was a huge hit at my last dinner party. The recipe makes alot of dressing.

This is a great recipe -- I did not have pomagranate so I substituted clemintine orange sections cut in half. Very pretty.

This salad was the hit of my dinner party last night! I used fresh pom. seeds from Trader Joe's. I did not need all of the olive oil called for and I added a little more red wine vinegar. I added goat cheese, which I feel that it really needs. I ended up making a second batch as people begged for more! Think it would be perfect for spinach as well!

This is a great salad to serve with richer dishes. The peppery arugula and slightly tart pomegranate are nice counterpoint.

This recipe is featured in the following recipe books optimised for nutrient density. Follow the links below to find more nutrient-dense recipes optimised for YOUR goal.

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This is a terrific “meaty” salad that’s loaded with fantastic textures and flavours, and is filling enough to serve as a main.

The combination of peppery fresh rocket / arugula leaves, the sweet potato with the caramelised edges, the soft crunch of pecans with the salty feta then finished with lemony honey dressing is irresistible. One bite, and you’ll go back for more and more!

Lemony Arugula Salad with Crispy Shallot




  • 2 medium shallots (thinly sliced)
  • 3 Tbsp brown rice flour
  • 1/8 tsp each sea salt and black pepper


  • 1/4 cup Macadamia Nut Cheese (or sub store-bought soft vegan cheese)
  • 6 cups arugula (or other green of choice)
  • 3 Tbsp Cashew Parmesan Cheese (optional)





Nutrition (1 of 4 servings)

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!


½ Tbsp (7,5 ml) sea salt
½ Tbsp (7,5 ml) freshly ground pepper
1 tsp (5 ml) cumin powder
½ tsp (2,5 ml) garlic powder

olive oil for drizzling
3 large aubergines, sliced into 5 mm rounds

Salad Topping

a drizzle of olive oil
a handful of wild rocket, torn
a handful of baby tomatoes, sliced
a handful of crumbled goat cheese
a handful of sunflower seeds, toasted
sea salt and freshly ground pepper

  • Heat a small non-stick frying pan to medium heat.
  • Add the halloumi and fry until golden, turn, and fry the other side until golden.
  • Remove the halloumi from the pan, place on a chopping board, and dice with a knife.
  • Toss veggies together in a salad bowl.
  • Squeeze over the lemon. Drizzle over the olive oil. Sprinkle the sea salt, toss, top with the halloumi and avocado.

This recipe is featured in the following recipe books optimised for nutrient density. Follow the links below to find more nutrient-dense recipes optimised for YOUR goal.

How to Make It

Preheat oven to 375°F. Toss together walnuts, cayenne, 1 tablespoon oil, and 1/8 teaspoon salt on a small baking sheet. Bake until golden, about 10 minutes. Remove from oven, and set aside.

Whisk together balsamic vinegar, honey, remaining 2 tablespoons oil, and remaining 3/4 teaspoon salt in a small bowl.

Toss together chickpeas, arugula, figs, and carrot in a large bowl. Top with goat cheese and toasted walnuts. To serve, place 2 cups salad in each of 4 bowls drizzle evenly with dressing.

Grilled Peach Salad: Tips, tricks, and tools

Making this grilled peach salad is super simple, but there are a few tips and tricks for streamlining preparation and getting the most out of your ingredients:

  • Use semi-firm peaches. Overripe peaches that are very soft will fall apart on the grill, so make sure to choose slightly under-ripe peaches that are firm to the touch.
  • Buy organic sunflower seeds in bulk. Sunflower seeds are excellent to have in the kitchen to add a bit of healthy crunch to salads and smoothie bowls they also keep well in the pantry for months so stock up on organic seeds in bulk to save money.
  • Recommended tools: We recommend a good quality kitchen knife set for cutting fruit, an environmentally-friendly grill pan if you don't have an outdoor grill, and a salad shaker to make whipping up homemade salad dressings even easier.

Love this simple grilled summer fruit recipe? Check out our other summer salads, like this Simple Quinoa Greek Salad, Mexican-Style Three Bean Salad, or this Savory Grape Parmesan Salad.

Did you make this Grilled Peach Salad? Leave a comment below and rate the recipe to let us know how it turned out. Save this tasty summer salad recipe for later by pinning to your favorite salad Pinterest board and make sure to tag me on Fork in the Road’s Instagram to show me your grilled fruit creations!