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Fried Goat’s cheese & Pomegranate salad

 In Salads & Starters, Vegetarian

This fried goat’s cheese & pomegranate salad is the perfect side dish or vegetarian starter for a lunch with friends or a casual dinner party.

Fried Goat's Cheese & pomegranate salad

I always serve a salad in some form with our Christmas meal (this year it will be dinner instead of lunch) and even though a regular mixed or Greek salad works just fine, I wanted to turn up the dial and decided to pull out all the stops to make the salad a show-stopper. It might not be all that healthy but it screams Christmas and is just incredibly delicious.

Fried Goat's Cheese & pomegranate salad

I love the way the goat’s cheese goes soft and oozy while the crust is beautifully golden and crunchy. The sweet tang from the pomegranate cuts through the richness the cheese offers. Served with a few toasted pine nuts on a bed of baby spinach, watercress and rocket, this salad is definitely one that will be remembered. This would also be great as a starter and vegetarian option. (Note: when you fry the cheese it might burst open but don’t worry, that’s normal.)

Fried Goat's Cheese & pomegranate salad

Fried Goat's cheese & Pomegranate salad
Prep time
Cook time
Total time
This fried goat's cheese & pomegranate salad is the perfect side dish or vegetarian starter for a lunch with friends or a casual dinner party.
Recipe type: Salad, Side Dishes, Vegetarian
Serves: 6-8
  • 300g soft goat's cheese (I used Chevin)
  • 1 cup flour
  • 2 eggs, beaten
  • 2 cups breadcrumbs (I used Panko breadcrumbs)
  • oil, for frying
for the salad
  • 1 cup pomegranate rubies
  • 100g pine nuts, toasted
  • salad leaves
  • olive oil and balsamic vinegar, for drizzling over
  1. Slice the chevin into 3cm rounds.
  2. Coat, first in the flour, then in the beaten egg and finally in the breadcrumbs.
  3. Fry in hot oil until golden brown.
  4. Remove from the oil and drain on kitchen towel.
  5. Serve the fried cheese on the salad leaves, sprinkle over the pomegranate and pine nuts and a good drizzle of olive oil and Balsamic vinegar.
  6. Serve immediately.

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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 6 comments
  • Reply

    This salad was so amazing! I don’t usually have good luck frying things (for me it normally ends up a gooey mess) but your directions were awesome and my salad turned out perfectly. My husband, who doesn’t even like goat cheese, loved it too. I shared this recipe on a recent meal plan on my blog, Thank you!

    • Alida Ryder

      Emily, I’m so glad you liked the salad. It really is a show-stopper!

  • Chung-Ah | Damn Delicious

    You had me at fried cheese!

  • Sarah | Shine Food

    Before I get to the salad…I’m crazy for those napkins! So pretty. I love having a few salads like this in my back pocket for the holidays. Colorful and fresh, they’re indulgent enough while still feeling like a welcome break from heavier food.

    This would be a marvelous contribution to the Shine Supper Club. I hope you’ll consider joining us!

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