Goat’s cheese with Speculoos biscuits and radish

Packed with fibre and calcium, you can turn this entrée into a light meal by adding more salad leaves and tomato.

Ingredients (serves 4):

  • 4 goat’s cheese (Crottin de Chavignol or similar)
  • 150 g salad
  • 2 large black radishes
  • 2 tomatoes
  • 2 sprigs fresh thyme
  • 2 tbsp honey
  • 2 Speculoos biscuits
  • butter
  • salt, pepper


  • Cut the vegetables and arrange on a bed of salad on each plate.
  • Bring the wine, honey and thyme to boil for a few minutes.
  • Remove from the heat and add a knob of butter to the sauce.
  • Mix well and leave to cool.
  • Season with salt and pepper.
  • Drizzle the remaining honey and thyme on top of the goat’s cheese and bake in the oven.
  • Arrange on each plate of salad.
  • Crumble the biscuits on top of the hot cheese, top with sauce and serve.

You can substitute the thyme with savoury and add nuts to the salad for a lovely crunchy texture.