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Salad with Creamy Goat, figs, cabbage & pomegranate

Salad with Creamy Goat, figs, cabbage & pomegranate

Cook 15 mins 2 servings

Framed like an abstract painting of fruity colours and delicious motifs – our recipe for Creamy Goat and fresh salad with figs, cabbage, pomegranate and croutons delivers strong flavours and smooth textures. Scattered across a landscape of creamy goat cheese and fresh vegetables, a dash of olive oil completes the picture.

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  • 25 g finely chopped green cabbages
  • 1 pack of Castello® White with goats' milk
  • 4 fresh figs divided into quarters
  • ½ pomegranate, the kernels
  • 80 g croutons
  • 2 tbsp olive oil
  • freshly grated black pepper



1. Take the cheese out of the refrigerator approx. One ½ hour before serving.

2. Divide the cheese in two pieces and assign them to two plates. Distribute the finely chopped green cabbage, figs and pomegranate kernels on the cheese. Decorate with breadcrumbs.

3. Drizzle with olive oil and sprinkle with fresh grated black pepper and server immediately.