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Serves 4
4 pieces marinated goats cheese (see recipe below)
2 Cox’s apples, skin on, cut into cubes
1 tbsp Hill Farm rapeseed oil
½ tsp caster sugar
250g watercress, washed
50g walnuts, toasted
For the Dressing:
4 tbsp Hill Farm rapeseed oil
1 tbsp white wine vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
Pinch caster sugar

Heat the oil in a frying pan and add the apple pieces and caster sugar. Pan fry for 2-3 minutes, until lightly caramelised but still retaining their crunch. Remove from the pan and allow to cool slightly. Whisk together the ingredients for the dressing and set aside.

Place the goats cheeses under a preheated grill until browned and bubbling. Toss together the watercress, apple and walnuts and drizzle with the dressing. Mix well and divide between 4 plates. Top each salad with a grilled goats cheese, and serve with some good, crusty bread on the side.