Zesty, fruity cheese salad with toasted baguette slices

An effortless-to-prepare meal that will delight your guests thanks to its high quality ingredients. Adapt the recipe to taste with seasonal salad ingredients and serve with homemade iced tea or a light white wine.


200g baguette
2 tablespoons olive oil
600g red cabbage
sea salt, pepper
60g arugula salad
1 pomegranate
150g KALTBACH Extra 
50g radish sprouts
3 tablespoons apricot jam
2-3 tablespoons lime juice
1/2 teaspoon fig mustard
2 tablespoons grape seed oil
cayenne pepper


  • Preheat the oven to 180° C (gas mark 3, fan oven 160° C) and slice the baguette. Coat the slices in olive oil and sprinkle sea salt and pepper over the top. Leave the baguettes toasting in the pre-heated oven for 5-8 minutes until they’re crispy
  • Wash the arugula and radish sprouts and, if adding seasonal ingredients, tear them into bite-sized pieces. Halve the pomegranate, remove the seeds and add these to the salad. Slice the cheese into delicate strips and mix them with the rest of the salad
  • Mix the apricot jam, lime juice, mustard and olive oil and season the dressing with salt and cayenne pepper. Strew the salad on top of the toasted baguette slices before sprinkling the slices with the dressing and serving the finished meal. Bon appétit!
  • Preparation time: Approx. 30 minutes (serves 4)

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