Fresh, smoky and full of texture, this Freekeh salad with Goat’s Squeaky Cheese is the perfect balance of wholesome grains, sweet pomegranate and grilled squeaky cheese. Made with smoked freekeh, green peas, fresh herbs and toasted pine nuts, this colourful salad is finished with golden grilled Goat’s Squeaky Cheese for a deliciously satisfying meal. Perfect for summer lunches, BBQ spreads, healthy dinners or entertaining guests. Unlike ordinary salad cheese, Yorkshire Squeaky Goat’s Cheese holds its shape beautifully when grilled, creating a crispy golden outside while staying soft and squeaky inside.
Ingredients
For the Salad
- 1 pack Yorkshire Goat’s Squeaky Cheese (200g)
- 1 cup smoked freekeh
- ½ cup green peas
- ½ cup pomegranate seeds
- 2 tbsp pine nuts
- 2 tbsp fresh mint, chopped
- 2 tbsp fresh parsley, chopped
For the Dressing
- 2 tbsp extra virgin olive oil
- Juice of ½ lemon
- Pinch of salt
- Black pepper to taste
Method
1. Cook the Freekeh
Rinse the freekeh well. Add to a saucepan with 2½ cups of water or vegetable stock. Bring to the boil, reduce heat and simmer for 20–25 minutes until tender. Drain any excess liquid and allow to cool slightly.
2. Prepare the Vegetables & Herbs
Cook the green peas for 2–3 minutes until tender. Remove the seeds from the pomegranate and finely chop the fresh mint and parsley.
3. Toast the Pine Nuts
Place the pine nuts in a dry frying pan over medium heat and toast for 2–3 minutes until golden and fragrant.
4. Make the Dressing
Whisk together the olive oil, lemon juice, salt and black pepper.
5. Grill the Goat’s Squeaky Cheese
Slice the Yorkshire Goat’s Squeaky Cheese into thick pieces. Heat a grill pan or frying pan over medium heat and grill the cheese for 2–3 minutes on each side until beautifully golden.
6. Assemble & Serve
In a large serving bowl, combine the freekeh, peas, pomegranate, toasted pine nuts and herbs. Drizzle over the dressing and toss gently. Top with the grilled Goat’s Squeaky Cheese and serve warm or at room temperature.