Goat’s curd, crushed berries and toasted sourdough


  • Serves 4 people

"You can use any berries or soft fruit for this dish," says Greeno. "We do a similar dish at Momofuku Seiobo and change the fruit according to what's best in the season."

  • 100 gm sourdough bread, coarsely torn
  • 100 ml olive oil
  • 250 gm strawberries (about 1 punnet), hulled
  • 125 gm each blueberries and raspberries (about 1 punnet each)
  • 1 tbsp caster sugar
  • 300 gm goat’s curd
01   Preheat oven to 180C. Toss bread and 1 tbsp olive oil in a bowl to combine, then spread on an oven tray and bake, shaking occasionally, until golden and toasted (4-5 minutes). Set aside.
02   Crush berries in a bowl with sugar and remaining olive oil, then set aside.
03   To serve, spoon goat’s curd into bowls and top with berry mixture and toasted sourdough.
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