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.
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Persimmon & Honey Baked Goat's Cheese Winter Salad
A vibrant winter salad, perfect to bring in the sunshine. Starring creamy British goat's cheese, coated in sticky honey and crunchy walnuts, and bright seasonal persimmon. You'll toss them with golden roast potatoes, sweet beetroot and tender green beans. Finish with leafy rocket and a tangy mustard dressing.
1/3 daily fibre
7 plants
Serving size
Ingredients
- 125g French goats cheese (Milk)
- 20g walnuts (Nuts)
- 6 baby potatoes
- 200g raw beetroot
- 1 onion
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 80g green beans
- 1 handful of fresh flat-leaf parsley
- 1 persimmon
- 2 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 25g honey
- 40g rocket
Nutritional Information
Calories: 633
Protein: 22g
Carbs: 62g
Fat: 33g
Ingredients
- 40g rocket (use half)
- 25g honey (use half)
- 1 tbsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 20g walnuts (use half) (Nuts)
- 2 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 125g French goats cheese (use half) (Milk)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 persimmon (use half)
- 80g green beans (use half)
- 1 tbsp apple cider vinegar (use half) (apple cider vinegar (100%))
- 1 onion (use half)
- 200g raw beetroot (use half)
- 6 baby potatoes
Nutritional Information
Calories: 737
Protein: 25g
Carbs: 86g
Fat: 32g
Persimmon & Honey Baked Goat's Cheese Winter Salad
A vibrant winter salad, perfect to bring in the sunshine. Starring creamy British goat's cheese, coated in sticky honey and crunchy walnuts, and bright seasonal persimmon. You'll toss them with golden roast potatoes, sweet beetroot and tender green beans. Finish with leafy rocket and a tangy mustard dressing.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with baking parchment
- Pull out a 2 small bowls & a small ovenproof dish
Prep the veg
- Quarter the potatoes. Trim the beetroot and cut into 2cm wedges. Thinly slice half the onion, then slice the remaining into 2cm wedges
- Place the potatoes, beetroot and onion wedges onto the lined baking tray and toss with 1/2 tsp oil and a pinch of salt and pepper. Roast for 20 mins
Pickle the onion
- In a small bowl, mix half the vinegar with a pinch of salt and pepper. Add the sliced onion, toss to coat, then set aside to pickle
Finishing touches
- Trim the green beans. Cut the persimmon into 1cm thick wedges. Roughly chop the parsley
- After 20 mins, push the roasted veg to one side of the baking tray and toss in the garlic herb paste
- Place the green beans onto the other side of the tray. Drizzle with 1/2 tsp oil and season with salt
- Roast for a final 10 mins, until soft and golden
Bake the cheese & make the dressing
- Add the goat's cheese to the small ovenproof dish, sprinkle over the walnuts and drizzle with half the honey. Bake for 5 mins, until the walnuts are golden
- In the other small bowl, combine the mustard, 1/2 tsp oil, the remaining vinegar and remaining honey. Season with salt and pepper
Plate up
- Toss the rocket, parsley, persimmon and dressing through the roasted veg
- Share the salad between bowls. Spoon over the baked goat's cheese and honey walnuts to finish
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