Baking your own soda bread is much easier than you'd think - and it goes perfectly with this goat's cheese and watercress salad.
Ingredients
- 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
WEIGHT CONVERTER
Method
- 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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