Soda bread with goat’s cheese & watercress salad recipe

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  • Nut-free
  • Vegetarian
serves: 2
Skill: easy
Cost: cheap
5-a-day: 1
Prep: 15 min
Cooking: 55 min

Nutrition per portion

Calories 350 kCal 18%
Fat 20g 29%
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  • Baking your own soda bread is much easier than you’d think – and it goes perfectly with this goat’s cheese and watercress salad.


    • 100g (4oz) soft goat's cheese
    • 1 x 100g bag watercress
    • 1 pomegranate, seeds removed
    • Olive oil and balsamic vinegar, to dress the salad
    • For the soda bread:
    • 225g (8oz) strong wholemeal flour
    • 225g (8oz) strong white flour
    • 1tsp bicarbonate of soda
    • 1tsp salt
    • 300ml (½pt) unsweetened soya milk


    • Preheat the oven to 220°C (425°F, gas mark 7). For the bread, sift the flours into a large bowl, adding any grains left in the sieve from the wholemeal. Add the bicarbonate and salt, mix well, then add the soya milk and combine to form a dough. Knead a little to shape into a ball and make a cross with a wooden spoon.

    • Place on a floured baking sheet and cook for 40-50 mins until it’s browned and feels hollow when you tap the base. Place on a wire rack to cool.

    • Once the bread has cooled, cut off two slices and top with the goat’s cheese. Grill for 3-4 mins or until the cheese has just started to turn soft and golden.

    • Meanwhile, mix watercress with the pomegranate seeds and dress with olive oil and balsamic vinegar. Serve with the cheese on toast.

    Top tip for making Soda bread with goat’s cheese & watercress salad

    To get the seeds from the pomegranate, cut the fruit in half, bash with a rolling pin then squeeze seeds into a bowl. Or you can buy prepacked seeds in the salad aisle of most supermarkets.

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