Crispy Artichoke and Goat’s Cheese Salad

Crispy artichoke and goat’s cheese salad is a fresh, flavour-packed dish that’s perfect for lunch, light dinners, or summer entertaining. 

Made with the help of the 9.5L Air Fryer.

Watch the full recipe here.

Made by Beth Adamson @boroughchef

The almond-crusted goat’s cheese turns golden and creamy, while the air-fried artichokes become perfectly crisp. Finished with a sweet-and-sharp honey-thyme dressing, peppery watercress, and bitter radicchio, this salad is balanced, satisfying, and full of texture.

Serves

2 portions

Ingredients

• 150g log of firm goat’s cheese, fridge cold and sliced into 1cm rounds
• 2 to 3 tbsp flaked almonds, lightly crushed
• 2 tbsp runny honey
• 2 tbsp red wine vinegar
• 1 tsp picked thyme
• 280g jar artichokes in oil, drained
• 1 small shallot, finely diced
• Half a head of radicchio, diced and washed
• 50g watercress leaves, washed
• Olive oil
• Salt and pepper, to taste

Instructions

1. Add the shallot, thyme, honey, and red wine vinegar to a small saucepan. Bring to a gentle simmer and cook until slightly thickened. Remove from the heat and set aside to cool.
2. Press the goat’s cheese slices into the crushed almonds so the almonds coat both cut sides.
3. Arrange the goat’s cheese in a single layer in the air fryer and cook at 180°C for 8 minutes, or until the almonds are golden and crisp. Check after 5 minutes to avoid over browning.
4. Place the drained artichokes into the air fryer and cook at 200°C for 10 to 12 minutes until crispy.
5. In a large bowl, dress the radicchio and watercress with olive oil, salt, pepper, and a generous drizzle of the honey thyme dressing.
6. Transfer the salad to serving bowls and top with the crispy artichokes and almond crusted goat’s cheese. Finish with the remaining dressing and serve immediately.