Mandolin salad

Mandolin salad

main courses | serves 6 as a side

Sometimes keeping it simple is the best way to create really memorable food. This salad proves that investing in a mandolin can make everyday ingredients look (and taste) truly beautiful.

1. Whizz the goat’s cheese and milk in a food processor until blended to the consistency of thick cream. Season to taste then spoon over a large platter.
2. Finely slice the beetroots and apples (cores and all) using a mandolin. Toss them together with a little drizzle of rapeseed oil and a tiny splash of cider vinegar. Pile it all on top of the goat’s cheese, sprinkle over the mint and serve immediately.


Recipe Jamie Oliver
Photo David Loftus

from Issue 21


• 200g soft goat’s cheese
• 50ml milk
• 3 large raw beetroots, different colours if possible such as golden, candy and red, peeled and trimmed
• 2 apples
• Rapeseed oil
• Cider vinegar
• ˝ bunch of mint, leaves picked and finely sliced

© 2015 Jamie Magazine Ltd. All rights reserved. Jamie is a registered trade mark of Jamie Oliver Enterprises Limited.