Goat’s cheese pistachio salad, fig and apple

preparation time

20 minutes minuten PT20 minutesM


Serves 2 persons

  • 1 large bag of arugula
  • 1 fresh sweet apple (E.g. Fuji)
  • 3 fresh figs
  • 125 grams Bettine fresh goat’s cheese plain
  • 2 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 2 tsp sumac (for sale at the Turkish and Moroccan shop)
  • handful of pistachios (unsalted)
  • 1 tbsp finely chopped fresh dill, plus some extra dill tops to garnish
  • handful of pomegranate seeds
  • salt & pepper, to taste

kitchen equipment


Put the arugula in a nice salad bowl. Squeeze some lemon juice (about 1 tablespoon) and sprinkle some olive oil on top. Mix the rocket with the dressing.
Rinse the apple and cut into wedges. Mix the apple wedges with 1 tablespoon of lemon juice and put them on the salad.
Wash the figs and cut the hard stems off. Cut the figs into quarters and place them on the salad between the apple wedges. NB: you don't have to peel the figs!
Finely chop the pistachio nuts.
Mash the Bettine natural goat’s cheese in a bowl. Add the sumac and finely chopped dill and grind pepper generously. Mix everything well. Now form small balls of the mixture (the size of a walnut) and roll them through the pistachio crumb. Place the goat’s cheese pistachio balls on the salad.
Grind some salt over the salad (or sprinkle with some sea salt flakes!) and garnish with the pomegranate seeds and some fresh dill tops.

Enjoy your meal!

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