Mallory garden salad

The Recipes / Vegetables

Mallory Court, Warwickshire

Goats cheese mousse
250g Bosworth Ash goats cheese 250g Philadelphia cream cheese Juice of 1 lemon

Salt baked vegetables
Selection of root vegetables: parsnip, carrot, swede
100g rosemary, finely chopped 1400g strong plain flour
700g table salt
15 egg whites

Pickled root vegetables
1 each radish & turnip, thinly sliced
100g Fosse Way honey
100ml water
100ml chardonnay vinegar

Honey dressing
220g Fosse Way honey
160ml chardonnay vinegar 60g grain mustard
1 sprig thyme

Salad leaves

Serves 6

Allow the goats cheese to come up to room temperature. Blitz with the Philadelphia until smooth, adjust the seasoning with salt and lemon juice, and transfer to a piping bag or container until needed.

Mix the rosemary, flour, salt and egg whites with 370ml of water to form a dough. Wrap in cling film and chill in the fridge for half an hour before using. Peel, trim, and wrap the root vegetables in the pastry and seal, then bake at 180˚C until the pastry is hard and golden. Remove from the oven and allow to cool before breaking off the salt crust.

Bring all the pickling liquor ingredients to the boil, then allow to cool. Immerse the sliced vegetables for 30 minutes, then drain before serving.

Reduce the vinegar for the dressing by half. Add the honey and cook out for 2 minutes, then add the thyme and take the pan off the heat. Infuse the thyme in the pan for 20 minutes, then remove the sprig and add the mustard. Allow to cool before using.

When ready, pipe the cheese mousse onto the plate with the pickled vegetables on top. Warm the salt baked vegetables in the oven and toss them in a little honey dressing. Dress the salad leaves with the honey dressing and arrange on the plate.