Easy

Goat’s cheese with pomegranate, walnut and watercress salad

Name: Goat’s cheese with pomegranate, walnut and watercress salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1/4 cup (60ml) olive oil; 2 tbs lemon juice; 3 tsp honey; 3 tsp pomegranate molasses*; 1 pomegranate*; 200g Holy Goat La Luna goat’s cheese*; 2 cups watercress sprigs; 1 cup wild rocket leaves; 1/2 cup (60g) toasted walnut pieces

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10m

05m

La luna goat’s cheese with pomegranate, walnut & watercress salad

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Having a dinner party? Let the goat's cheese do the talking while you sit back with a glass of bubbles.

1/4 cup (60ml) olive oil
2 tbs lemon juice
3 tsp honey
3 tsp pomegranate molasses*
1 pomegranate*
200g Holy Goat La Luna goat’s cheese*
2 cups watercress sprigs
1 cup wild rocket leaves
1/2 cup (60g) toasted walnut pieces

Method

1.

Preheat the oven to 180°C and line a tray with baking paper.
2.

Combine the oil, lemon juice, honey and molasses in a screwtop jar and shake well to combine. Season with salt and pepper.
3.

Halve the pomegranate, then hold it upside-down over a bowl and tap the skin firmly with a rolling pin to remove the seeds. Discard any white pith.
4.

Cut cheese into 4 slices. Bake on the tray for 2-3 minutes until it starts to melt.
5.

Meanwhile, toss the pomegranate seeds, watercress, rocket leaves, walnuts and dressing in a large bowl.
6.

Divide the salad among 4 plates, then top each one with a slice of warm cheese and serve immediately.