Grilled Sheep Cheese with Nut Crunch

5 from 4 votes
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Dinner
Cuisine European
Servings 4 people


For the mixed leaf salad:

  • 3 tbsp Almonds, roughly chopped
  • 3 tbsp Cashew nuts, roughly chopped
  • Sea salt, chilli flakes
  • 0,5 tsp Mustard seeds
  • 0,5 tsp Cumin
  • 2 piece Garlic cloves
  • 1 branch Rosemary
  • 6 tbsp Olive oil
  • 5 Stems Dill
  • 3 tbsp Green olives (without stones)
  • 4 piece Green hot peppers
  • 1 piece Organic lemon
  • 350 g Green salad, mixed
  • 0,5 piece Cucumber
  • 2 Handful Cherry tomatoes
  • 1 piece Red Onion
  • 2 piece Peppers (red and orange)

For the vinaigrette:

  • 6 tbsp Balsamic vinegar
  • 6 tbsp Cold pressed olive oil
  • 2 tsp Mustard medium hot
  • 1 tsp Salt
  • 0,5 tsp Sugar
  • Pepper from the grinder


  • It is best to have the sheep's cheese cut into slices at the cheese counter, approx. 100 g per person.
  • For the nut topping, roughly chop the almonds and cashew nuts. Lightly crush 1/2 teaspoon of sea salt, chilli flakes, mustard seeds and cumin seeds in a mortar. Roast the nuts and spice mixture in a pan without fat, stirring constantly, remove.
  • Peel and finely chop the garlic. Wash the rosemary, shake dry and pluck the needles off. Divide the sheep's cheese slices into two small or one larger ovenproof dishes. Place the garlic and rosemary on top, drizzle 3 tablespoons of oil over each. The cheese can be grilled on the hot charcoal grill for 15-20 minutes. Otherwise the oven, grill function: Preheat to 230 ° degrees and grill the cheese in the upper third of the oven.
  • In the meantime, wash the lettuce and spin dry. Peel the cucumber and cut it into slightly thicker slices, wash the tomatoes and cut in half or quarters depending on their size, clean and wash the peppers and cut into strips. Peel the onion, cut in half and cut into fine rings.
  • For the grilled cheese, wash the dill, shake it dry and roughly chop the olives, if necessary roughly chop.

For the vinaigrette:

  • Put the vinegar, oil, mustard, salt and sugar in a tall blender and mix with the hand blender.
  • Arrange the salad ingredients on plates and drizzle with the vinaigrette. Put the grilled sheep's cheese on top and serve with the nut mixture, olives, dill and peppers. Garnish with lemon wedges and serve.
  • Baguette or ciabatta tastes good with it.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Porcini Mushroom Soup

Bell Peppers with Couscous Filling