June Recipe of the Month:

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.

Grilled Goat’s Cheese , Broad Bean Hummus, Grilled Asparagus, Fennel & Orange Salad

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:

Place broad beans, 1 garlic clove, tahini, lemon juice, and extra virgin olive oil in a blender and mix until very smooth.
Loosen with 1–2 tbsp cold water to a thick but spreadable consistency.
Season well with salt and black pepper. Set aside at room temperature.

For the croutons:

Preheat an oven to 200 degrees c.
Tear the sliced sough dough into rough pieces and mix with 1 crushed garlic clove, olive oil, and salt.
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:

Place the finely sliced fennel, orange segments and juice into a bowl.
Season well with salt and pepper.
Finish with dill tops.

For the asparagus:

Remove the woody ends by holding each end of the spear and snapping.
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:

Preheat the oven grill.
Take the four slices of goats cheese and place on a tray lined with foil.
Drizzle with olive oil, and season with salt and pepper.
Place under the grill for 3-4 minutes until the surface of the cheese is bubbling and caramelising.