The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Côte's Salade D’été with Goat's Cheese & Pistachios
Celebrate the joy of good food with Mindful Chef x Côte Brasserie is bringing you a vibrant summer salad, starring roasted chunky chickpeas, coated in fragrant dukkah. Vibrant carrots, fresh cucumber and sweet shallot are tossed in a tangy & sweet vinaigrette, bursting with honey and cider vinegar. Crunchy pistachios and creamy Eurial Chaunay Soignon goat’s cheese complete the dish. Bon appétit!
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 2 tsp dukkah spice blend (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 4 tbsp red pepper tapenade (Roasted Red Peppers, Rapeseed Oil, Spanish Tomato Paste, Roasted Aubergines, Salt (Anti caking agent), Garlic, Roasted Onion Granules, Balsamic Vinegar, Roasted Red Bell Peppers, Ground Oregano, Ground black pepper, Citric Acid)
- 1 midi cucumber
- 1 little gem lettuce
- 2 tbsp apple cider vinegar (apple cider vinegar (100%))
- 1 shallot
- 25g pea shoots
- 125g French goats cheese (use half) (Milk)
- 1 carrot
- 230g chickpeas (Chickpeas, water, salt)
- 10g pistachios (Nuts)
- 25g honey
Nutritional Information
Calories: 587
Protein: 20g
Carbs: 26g
Fat: 36g
Ingredients
- 2 tsp dukkah spice blend (use half) (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 4 tbsp red pepper tapenade (Roasted Red Peppers, Rapeseed Oil, Spanish Tomato Paste, Roasted Aubergines, Salt (Anti caking agent), Garlic, Roasted Onion Granules, Balsamic Vinegar, Roasted Red Bell Peppers, Ground Oregano, Ground black pepper, Citric Acid)
- 125g French goats cheese (use a quarter) (Milk)
- 25g pea shoots (use half)
- 1 midi cucumber (use half)
- 2 tbsp apple cider vinegar (use half) (apple cider vinegar (100%))
- 1 carrot (use half)
- 10g pistachios (use half) (Nuts)
- 1 shallot (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 25g honey (use half)
- 1 little gem lettuce (use half)
Nutritional Information
Calories: 678
Protein: 21g
Carbs: 30g
Fat: 44g
Côte's Salade D’été with Goat's Cheese & Pistachios
Celebrate the joy of good food with Mindful Chef x Côte Brasserie is bringing you a vibrant summer salad, starring roasted chunky chickpeas, coated in fragrant dukkah. Vibrant carrots, fresh cucumber and sweet shallot are tossed in a tangy & sweet vinaigrette, bursting with honey and cider vinegar. Crunchy pistachios and creamy Eurial Chaunay Soignon goat’s cheese complete the dish. Bon appétit!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a medium baking tray with parchment paper
- Pull out a sieve, a peeler & a large bowl
Roast the chickpeas
- Drain and rinse the chickpeas, then pat dry thoroughly with kitchen paper
- Add to the lined baking tray and toss with 1 tsp oil, the dukkah and a pinch of salt and pepper
- Roast for 20-22 mins, until golden and crispy
Pickle the veg
- Meanwhile, peel the carrot into ribbons. Thinly slice the shallot. Thinly cut the cucumber into 1/2cm rounds
- Combine the cider vinegar, half the honey and 1 tbsp oil in the large bowl. Season with salt and pepper and mix until smooth
- Add the prepped veg, toss to coat, then set aside to pickle
Build the salad
- Trim and thinly slice the lettuce. Roughly chop the pistachios
- When everything's ready, add the lettuce, pea shoots and chickpeas to the pickled veg bowl. Season with salt and pepper and toss to combine
Plate up
- Use a spoon to spread the red pepper tapenade onto your plates. Top with the salad
- Crumble over the half pack of goat's cheese. Scatter with the pistachios and drizzle over the remaining honey
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