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Goats' Cheese Salad

Goats' Cheese Salad

4rating out of 5

(271 reviews from our customers)

Prep Time

30 min



Our favourite new grain- freekeh is a fibre-packed superfood! Freekeh undergoes a complicated harvesting process of roasting, piling, sun-drying and thrashing to get its unique taste and texture; which is nutty with a slight grassy note.

Prep Time

30 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
2 shallots
200g carrots
goats' cheese 3.18
125g French goats' cheese log †
130g freekeh †
Panko breadcrumbs edit
30g breadcrumbs †
100g sugar snap peas
2 tbsp red wine vinegar †
You Will Need
Flour, milk, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • carrots
  • 125g soft goats' cheese<span class="strong">†</span>
  • 130g freekeh<span class="strong">†</span>
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 80g sugar snap peas
  • 1 red wine vinegar sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 667 kJ
158 kcal
2052 kJ
487 kcal
of which saturates
5.1 g
3 g
15.8 g
9.3 g
of which sugars
21.1 g
3.7 g
64.8 g
11.5 g
Fibre 2.3 g 7.1 g
Protein 8.7 g 26.7 g
Salt 0.28 g 0.87 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
125g soft goats' cheese
pasteurised goat milk, salt, potassium sorbate, cultures, vegetarian rennet
130g freekeh
freekeh-green wheat grain (gluten)
30g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
80g sugar snap peas
sugar snap peas
1 red wine vinegar sachet (30ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
  • Allergens highlighted by † (milk, gluten, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Rinse the freekeh, add to a pot of plenty of cold water and bring to a boil

Boil for 20 min or until cooked through, but with a slight bite


Discard the ends, peel and cut the carrots lengthwise into long strips, then into baton sized pieces

Peel and chop the shallots finely

Remove the woody tops from the sugar snap peas

Slice the goats' cheese in half to form circular patties (approx. 1cm thick)


Combine the shallot, red wine vinegar, 1 tsp (2 tsp) of sugar and 1 tbsp (2 tbsp) of olive oil in a bowl

Season to your taste with salt

Mix well to form a dressing and set aside until step 7


Add one handful of flour to a shallow bowl or plate, and spread out

Add 50ml (100ml) of milk to a shallow bowl

Spread the breadcrumbs onto another plate


Coat one goats' cheese patty in the flour

Add to the milk and coat well

Roll in the breadcrumbs and coat well, including the sides

Repeat the process until all of the goats' cheese patties are well coated

Once the freekeh has been boiling for 12 min, add the carrot and cook for 8 min


Add 1-2 tbsp of olive oil to a pan over a high heat

Once the oil is hot, add the goats' cheese and cook for 1-2 min on each side, or until golden brown

Tip: To avoid over-colouring, remove the pan from the heat if necessary and continue to cook with the residual heat


Once the carrot is almost done, add the sugar snap peas to the freekeh pot and cook for 2 min, or until tender

Drain well

Coat the freekeh and cooked vegetables with the dressing

Season to your taste with salt and pepper


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Plate up the dressed freekeh and vegetables

Serve with the browned goats' cheese on top


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