Goat's Cheese & Aleppo Pepper Salad

Goat's Cheese & Aleppo Pepper Salad

Tangy cheese, yummy grilled peaches and the all-so-important heat of Aleppo. If we had to choose one salad to eat for the rest of our lives, it would be this one.


  • 1⁄2 red onion thinly sliced
  • 2 tbsp vegetable oil
  • 2 peaches, quartered, stone removed 1 tbsp butter
  • 1 tsp thyme leaves, picked
  • 1 tbsp toasted walnuts
  • 150g fresh goat’s cheese, roughly chopped
  • 10 fresh mint leaves
  • Handful of rocket leaves
  • 2 tsp Aleppo pepper


  • 1 tbsp olive oil
  • 1⁄2 tsp Dijon mustard
  • 1⁄2 tsp honey
  • 2 tsp cider vinegar
  • 1 small clove garlic, finely minced 1 tbsp chopped parsley


  1. Heat a frying pan until smoking hot and add a splash of vegetable oil, followed by the peaches. Cook until caramelised on all sides.
  2. Add the butter and thyme leaves, and let the peaches cook for a further 2-3 minutes in the foaming butter, basting them as they cook. Remove onto a plate, pour the butter on top and set aside.
  3. To make the dressing, whisk all the ingredients together in a small bowl.
  4. To serve, mix the rocket, peaches, iced onion, mint, walnuts and goats’ cheese in a bowl, and arrange on a platter.
  5. Sprinkle the Aleppo pepper on top, and drizzle the vinaigrette over before tucking in.

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