Courgette, Raspberry and Corleggy Goats Cheese Salad

Thu, 16 July 2026

Description: This is a brilliant, quick summer salad that hits every note: sweet raspberries, earthy pickled beets, peppery greens, and that beautiful, salty kick of raw-milk Corleggy goats cheese. It’s light, crunchy, and takes about ten minutes to put together. You can also substitute any of the ingredients to whatever you have at hand.

Prep time: 10 minutes

Serves: 2–4

Ingredients

The Salad

2 medium courgettes (green, yellow, or a mix)

1 large handful La Rossa leaves (or any peppery salad greens)

125g fresh raspberries

3–4 spring onions, finely sliced on the angle

100g homemade pickled beetroot, sliced into wedges

75g Corleggy goats cheese (or another good quality, semi-hard goats cheese)

3 tbsp mixed seeds (pumpkin, sunflower, and sesame), toasted

The Dressing

3 tbsp Extra Virgin Olive Oil (The Fat)

1 tbsp Aged Balsamic Vinegar (The Acid)

1 tsp Dijon Mustard (The Binder)

1 tsp Runny Honey (The Sweetener)

½ Garlic Clove, grated (The Kick)

Method

Prep the base

Spread the La Rossa leaves over a wide serving platter. Use a spiralizer or a vegetable peeler to turn the courgettes into noodles or ribbons, then pile them high on top of the greens. Give them a gentle toss with your hands to create some height.

Whisk the dressing

In a small bowl, whisk together the Dijon, balsamic, honey, grated garlic, salt, and pepper. Slowly pour in the olive oil while whisking until the dressing is thick and emulsified. A quick cheat, pop it all in a jar together and shake.

Assemble

Scatter the spring onions and raspberries over the courgettes. Gently tuck the pickled beetroot slices into the gaps around the salad—this keeps the red juice from bleeding into the other ingredients.

Finish and serve

Use a vegetable peeler/cheese slice to shave wide shards of the Corleggy goats cheese over the top. Drizzle the dressing over everything, scatter the warm toasted seeds for crunch, and serve straight away.

Tip: If you're making this ahead of time, keep the beetroot and dressing separate until the absolute last second so the salad stays clean, crisp, and bright