Goats Cheese, Watermelon & Fig Salad


This has got to be one of the easiest and best ‘impress the guest’ recipes. The few simple elements that are in here, may on their own, be pretty ordinary – but, when combined and bound with the silky pomegranate dressing, are elevated to a deliciously fresh summer salad. This salad allows itself to be served alongside pretty much any dish that you could enjoy al fresco with a few glasses of my favorite Chardonnay by Paul Cluver.


For the salad:

Basil (purple & green)
250g Chevin/Goats Cheese
6 dried torn Figs (or fresh if you can get them)
20 cubes of fresh Watermelon
handful of toasted Almonds
handful of Nasturtium flowers

For the dressing:

1 small Red onion
1 sprig of Rosemary
a tiny splash of Aged Balsamic reduction Vinegar
4 tsp of Pomegranate reduction
5 tbsp of Olive oil
½ tsp of Dijon mustard


First make the dressing by finely dicing the onion and rosemary, and then blanket them with the olive oil and tiny splash of balsamic. To this, add a pinch of salt and some freshly cracked pepper. Add the mustard and pomegranate reduction and mix very well with a fork until everything is thoroughly mingled! Set aside.

Toss in a bowl all your greens, figs, and watermelon, so the juice of the watermelon rubs off on everything else. Then tip out into a platter style dish for serving. Onto this now you can arrange your goats’ cheese rounds, nasturtiums and almonds. To finish, drizzle the dressing from top to bottom so that at least every piece of cheese is coated, and the leaves of the salad gleam with it.

Wine pairing: Paul Cluver Chardonnay 2011 – Elgin

1 comment

  1. […] Rosemary Mushroom Skewers, and Fennel & Chili Mielies’ is the deliciously quick and easy Goats Cheese, Watermelon & Fig Salad, washed down with my favourite Chardonnay by Paul Cluver […]

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