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Bocconcini Salad with Ancient Grains

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  • 250 g ancient grains
  • 750 ml vegetable stock

Goat cheese spread:

  • 100 g Alexis de Portneuf Capriny Goat Cheese
  • 15 ml sherry vinegar
  • 15 ml rosemary, chopped
  • Salt and pepper, to taste


  • 75 ml red wine vinegar
  • 225 ml oil
  • 10 ml Dijon mustard
  • 5 ml thyme
  • 15 ml shallots


  • 30 ml canola oil
  • 100 g kale, thinly sliced
  • 2 cloves garlic
  • Pinch of chili flakes
  • 100 g cauliflower, small florets
  • 100 g zucchini, large dice
  • 200 g Saputo Bocconcini Cheese
  • Toasted sunflower seeds, to garnish


  1. In a mixer, combine Alexis de Portneuf Capriny Goat Cheese, sherry vinegar and rosemary, season with salt and freshly ground pepper. Mix until smooth. Set aside.
  2. In a medium saucepan, bring vegetable stock to a boil over medium heat. Add ancient grains and salt and cook until tender. Set aside to cool.
  3. Blend all ingredients for vinaigrette until they are fully incorporated.
  4. In a medium sauté pan, add kale, one clove of garlic, chili flakes and season with salt. Sauté until caramelized.
  5. In another medium sauté pan, add canola oil, the second clove of garlic and season with salt. Sauté cauliflower and zucchini until caramelized over medium to high heat. Set aside.
  6. Lightly drizzle the goat cheese spread in a circular formation onto your serving plate. Toss cooked grains with vinaigrette. Place grains over goat cheese spread. Tear Saputo Bocconcini Cheese into bite-sized pieces and place on top of sautéed vegetables. Garnish with toasted sunflower seeds.

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Yield: 6 portions
Preparations: 45 min
Cooking: 20 min