Goats Cheese, Roasted Vegetable & Quinoa Salad with Lemon & Yogurt Dressing

This is a great combination, the dressing really brings it to life.


Roasted vegetables

  • 1 sweet potato (diced)
  • 1 small red onion (diced)
  • 1 red pepper (diced)
  • Olive oil and knob melted St Helen's Farm goats butter
  • Quinoa - follow cooking instructions on pack (or we used ready cooked available in most supermarkets)


  • 50ml fresh lemon juice
  • 4 teaspoons lemon zest
  • 1 heaped teaspoon Dijon mustard
  • Good pinch salt & black pepper
  • 1/4 teaspoon ground black pepper
  • 100ml olive oil
  • 100ml St Helen's Farm goats natural yogurt
  • Pack 240g St Helen's Farm goats cheese (mild or mature), diced


Serves 4

Preparation time 30 minutes

Cooking time 20/30 minutes

Toss prepared vegetables in olive oil and goats butter, season with salt and pepper, roast in pre heated oven 200C, fan 180C, Gas 6 until sweet potato just soft and slightly coloured.

Whisk together lemon juice, zest, mustard and seasoning, slowly add oil. Whisk in natural yogurt.

Gently mix quinoa and roast vegetables together, add goats cheese.

Drizzle dressing generously over salad, serve with your favourite leaves.

Perfect for al fresco dining!