Grilled Goat's Cheese in Tomato Sauce

Cooking time
Serves2 people
Grilled Goat's Cheese in Tomato Sauce

This 30-minute meal is packed with fresh veg. The chunky tomato and pepper sauce is quick to make and full of flavour. Add rounds of creamy goat's cheese then slide under the grill for an indulgently gooey dinner. Delicious served with pitta breads for scooping.


  • 1 red onion
  • 1 pointed red pepper
  • 250g baby plum tomatoes
  • 2 garlic cloves
  • A handful of flat leaf parsley
  • 1 tbsp dukkah spice blend
  • 2 x 100g soft goat's cheese
  • 2 tbsp honey
  • 2 pitta breads, warmed

Prep: 5 mins | Cook: 25 mins

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1. Peel and roughly chop the red onion. Halve the red pepper, scoop out the seeds and white pith, and roughly chop the pepper. Halve the baby plum tomatoes.
2. Pop a frying pan on a medium heat. Add 1 tbsp olive oil and the veg. Season with a pinch of salt and pepper. Pop on a lid or a baking tray, if you don’t have a lid. Fry, stirring occasionally, for 5 mins till the veg start to soften and brown a little.
3. While the veg fry, peel and grate or crush the garlic. Finely chop the parsley stalks, setting the leaves aside for later. Stir the garlic and parsley stalks into the veg with 1 tbsp dukkah. Cook, stirring, for 1-2 mins.
4. Pour the cherry tomato passata into the pan and add 100ml water. Pop the lid back on the pan. Simmer for 5 mins, stirring occasionally, till the sauce starts to thicken.
5. While the sauce simmers, heat your grill to high. Taste the sauce and add a pinch more salt or pepper, if you think it needs it. If your frying pan is suitable for grilling, carefully place the goat’s cheeses in the pan. Alternatively, spoon the sauce into two small, heatproof dishes, then add the goat’s cheeses.
6. Serve the grilled goat’s cheeses and sauce in their dishes, or spooned onto a couple of warm plates, with the warm pitta breads on the side for dunking. Tear over the parsley leaves to garnish.
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