Melted Goats’ Cheese on Wholegrain Soda Bread with a Watercress and Pomegranate Salad Recipe

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15 min


55 min

Nutrition per portion

Calories 350 kCal 18%
Fat 20g 29%
  -  Saturates 10g 50%


  • For the soda bread
  • 225g (8oz) strong wholemeal flour
  • 225g (8oz) strong white flour
  • 1tsp bicarbonate of soda
  • 1tsp salt
  • 300ml (½pt) unsweetened soya milk 
  • 100g (4oz) soft goat's cheese
  • 1 x 100g bag watercress
  • 1 pomegranate, seeds removed (cut fruit half, bash with a rolling pin, squeeze seeds into a bowl)
  • olive oil and balsamic vinegar, to dress the salad 


  • Preheat the oven to 220 C, 200 C fan, 425 F, gas 7. For the bread, sift the flours into a large bowl, adding any grains left in the sieve from the wholemeal. Add the bicarbonate and salt, mix well, then add the soya milk and combine to form a dough. Knead a little to shape into a ball and make a cross with a wooden spoon. Place on a floured baking sheet and cook for 40 to 50 minutes until it’s browned and feels hollow when you tap the base. Place on a wire rack to cool.

  • Once the bread has cooled, cut off 2 slices and top with the goat’s cheese. Grill for 3 to 4 minutes or until the cheese has just started to turn soft and golden. 

  • Meanwhile, mix watercress with the pomegranate seeds and dress with olive oil and balsamic vinegar. Serve with the cheese on toast.

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