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Goat's cheese tabbouleh salad

A modern twist on the classic mezze salad, this tabbouleh salad is packed with fresh mint, topped with sweet pomegranate and creamy goat’s cheese.

  • 25 minutes prep. time
  • 20 minutes cooking time
  • Serves 4
  • Salads & light bites, Vegetarian
Goat's cheese tabbouleh recipe
Goat's cheese tabbouleh recipe | © National Trust Images/William Shaw


For the salad

  • 200g pearl barley
  • 50ml extra virgin rapeseed oil
  • ½ tsp ground cinnamon
  • ½ tsp ground mixed spice
  • 1 lemon, juice and zest
  • 25g honey
  • 15g mint
  • 40g flat-leaf parsley 
  • 175g tomato, finely diced
  • 3 spring onions
  • Salt and cracked black pepper

For the croutons

  • 4 slices bread

To serve

  • 200g goat's cheese, cut into 4 slices
  • 40g rocket
  • 1 pomegranate, seeds

For the dressing

  • 2 tsp honey
  • 1 tsp cold-pressed rapeseed oil
  • 1 tbsp white wine vinegar
  • 1 tsp chopped fresh mint


Goat's cheese and croutons

Try to get goat's cheese that comes in a roll so you can cut discs from it, using a hot knife to prevent it breaking. Sourdough breads work especially well for the croutons.

Step 1

For the salad

Rinse the pearl barley well, place in a pan and cover with cold water, add a sprinkle of salt and place on the hob. Bring to the boil and cook until tender, adding more water as necessary.

Step 2

Place the oil, cinnamon, mixed spice, lemon juice and honey in a bowl, mix well and add the hot barley, stir well then leave until cold.

Step 3

Finely chop the mint and the parsley.

Step 4

Add the tomatoes, spring onions, chopped mint and parsley to the cold barley mixture and stir well. Season well with the salt and pepper.

Step 5

For the croutons

Use a pastry cutter that is slightly bigger than the diameter of the cheese and cut four discs from the bread. Place on a tray and toast under the grill until golden.

Step 6

To serve

Place the rocket in the bowl with the salad and mix to evenly distribute, place a portion in your serving bowl.

Step 7

Place a disc of goat's cheese on each of your croutons and put back under the grill or in the oven until lightly melting. If you have a blowtorch, use this to toast the outside of the cheese.

Step 8

Place the goat's cheese crouton on top of your salad and scatter over the pomegranate seeds.


Step 9

For the dressing

Put all the dressing ingredients in a bowl and whisk with a fork until combined, drizzle the dressing over the salad and serve immediately.

Side view of the lemon and blueberry mousse pots


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