Goat's cheese tabbouleh salad

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

Main courses
Goats cheese tabbouleh recipe from the National Trust Cookbook.
  • Preparation time 25 minutes (prep. time)
  • Cooking time 20 minutes (cooking time)
  • Serves 4

Ingredients

  • 200gpearl barley
  • 50mlextra virgin rapeseed oil
  • ½ tsp ground cinnamon
  • ½ tspground mixed spice
  • 1 lemon, juice and zest
  • 25ghoney
  • 15gmint
  • 40gflat leaf parsley 
  • 175gtomato, finely diced
  • 3 spring onions
  • Salt and cracked black pepper
  • 40g rocket
  • 1 pomegranate, seeds
  • To serve:
  • 4 slices bread
  • 200ggoat's cheese, cut into 4 slices
  • For the dressing:
  • 2 tsphoney
  • 1 tspcold-pressed rapeseed oil
  • 1 tbspwhite wine vinegar
  • 1 tspchopped fresh mint

Method

  1. 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.
  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.
  3. Finely chop the mint and the parsley.
  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.
  5. For your croutons; Use a pastry cutter which is slightly bigger than the diameter of the cheese and cut four discs from the bread, place on a tray and toast until golden.
  6. To serve, place the rocket in the bowl with the salad and mix to evenly distribute, place a portion in your serving bowl.
  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 blow torch use this to toast the outside of the cheese.
  8. Place the goat's cheese crouton on top of your salad and scatter over the pomegranate seeds.
  9. Put all the dressing ingredients in a bowl and whisk with a fork until combined, drizzle the dressing over the salad and serve immediately.