This month’s recipe brings a fresh, vibrant taste of early summer to the table, celebrating seasonal produce in a light yet flavour-packed dish. Warm grilled goat’s cheese sits at the centre, creamy and rich inside with a golden, lightly charred crust that adds gentle smokiness.
It’s served alongside a smooth, earthy broad bean hummus for a fresh green depth, tender grilled asparagus for a savoury bite, and a crisp fennel and orange salad that lifts everything with bright citrus and subtle aniseed notes. The result is a beautifully balanced plate, simple, seasonal, and full of contrast in every mouthful.
Ingredients:
200g broad beans, double-podded and blanched
8 Mereworth asparagus spears
½ Mereworth fennel bulb, thinly sliced using a mandoline
2 oranges, segmented and juice reserved
4 slices goat’s cheese log
2 thick slices sourdough
2 Mereworth garlic cloves
30g tahini
50g extra virgin olive oil
1 lemon, juiced
1 pack Mereworth dill
Salt and pepper
Method:
For the broad bean hummus:
1. Place broad beans, 1 garlic clove, tahini, lemon juice, and extra virgin olive oil in a blender and mix until very smooth.
2. Loosen with 1–2 tbsp cold water to a thick but spreadable consistency.
3. Season well with salt and black pepper. Set aside at room temperature.
For the croutons:
1. Preheat an oven to 200 degrees c.
2. Tear the sliced sough dough into rough pieces and mix with 1 crushed garlic clove, olive oil, and salt.
3. Spread onto a baking tray and bake for approximately 10 minutes, mixing halfway through until the croutons are golden brown and crispy.
For the fennel salad:
1. Place the finely sliced fennel, orange segments and juice into a bowl.
2. Season well with salt and pepper.
3. Finish with dill tops.
For the asparagus:
1. Remove the woody ends by holding each end of the spear and snapping.
2. Drizzle with a little olive oil and season with salt. Grill in a pan or over a bbq for 3-4 minutes, turning regularly. Colour well.
For the goats cheese:
1. Preheat the oven grill.
2. Take the four slices of goats cheese and place on a tray lined with foil.
3. Drizzle with olive oil, and season with salt and pepper.
4. Place under the grill for 3-4 minutes until the surface of the cheese is bubbling and caramelising.