As Jamie and I become ever more ambitious about the number of people we can squeeze around my table and the number of dishes we can create, it’s good to have a few easy favourites. This is a salad we like to make when we have friends over. It’s quick, simple and should hopefully impress. The sticky, sweet pomegranate molasses contrasts with the creamy goats cheese to make a fresh, zesty salad.

Goat Cheese, Almond and Pomegranate Salad - Final

Preparation time: 20 minutes

Serves four


150g of mixed salad leaves

75g of soft goats cheese

¼ red onion

50g of flaked almonds

20g parsley

(Optional: 10g chopped dill)

1 tablespoon of white wine vinegar


2 tablespoons of pomegranate molasses

½ tablespoon sumac

2 tablespoons of olive oil

½ teaspoon salt



  1. Slice the red onion as thinly as possible and put it at the bottom of the salad bowl. Place 1 tablespoon of white wine vinegar over the red onion and let it sit for 20 minutes.
  2. Mix the dressing and let it sit until you are ready to serve.
  3. Add half of the salad leaves to the bowl with the onion. Tear the parsley into the salad (excluding the stems) and toss.
  4. Add half of the goats cheese, which should be chopped roughly into 2cm cubes.
  5. Add the final half of salad leaves as a final layer, and add the second half of the goat’s cheese.
  6. Toast 50g of flaked almonds over a low flame. The flakes should turn a nice golden colour, but be careful not to burn them or they’ll become acrid in flavour. Add them to the salad.
  7. Add the dill if you are choosing to use it.
  8. Drizzle the dressing over the salad.

© Taste Trail Limited, 2014