There are lots of variations to a goat’s cheese salad but I think Nicole’s recipe tops them all. The fig paste which is used really does give it a fruity finish.

Feeds approx.: 6-8 people


  • 1 bunch Spinach
  • 1 brunch rocket leaves
  • 1 Pomegranate, remove seeds
  • 100 g Fig paste
  • 35 g pine nuts
  • 35 g walnuts
  • 100 g goats cheese

Salad dressing:

  • 1 tbsp. french mustard with seeds
  • 5 tsp. fresh lemon juice
  • 1 -1.5 tbsp. olive oil
  • 1 tbsp. honey
  • salt & pepper according to taste

Shake all ingredients together but if  too thick add some water.



Fry the pine nuts with some garlic butter (1/5 tsp.) until they become golden in colour and then spread them out on a piece of non-stick paper to drain.

Tear the salad leaves, add the pomegranate seeds, pine nuts and walnuts in a bowl and finally add the goats cheese and fig paste. Pour the salad dressing over the top before serving.