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Vegetable salad

4 servings 20 minutes


  • 100 g of IQF Goat Cheese Cubes
  • 2 oranges
  • 1 pomegranate
  • 1 bunch of radishes
  • 10 g of pine nuts
  • 180 g of salad
  • 2 tbsp of wine vinegar
  • 4 tbsp of olive oil
  • 1 tbsp of poppy seeds
  • Salt and freshly-ground pepper


Cut the pomegranate in half, then beat the outside of each half with a wooden spoon, catching the seeds in a bowl as they fall.
Preheat the oven to 150°C.
Toast the pine nuts on a tray in the oven for 10-15 minutes until golden.
Wash, top and tail, then slice the radishes.
Peel the oranges (skin and pith) and supreme them.
Mix them in the salad bowl with the pomegranate, salad, radishes, pine nuts, and Goat Cheese cubes.
To make the dressing, simply mix together all the ingredients and toss it through the salad.

Recipe made with IQF :

Goat’s Milk cubes – Unripened

Unripened goat cheese with a light taste, and a smooth, fondant texture.