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Wensleydale salad

There are some great grains to add texture and interest to your meals – this salad uses couscous, though you could easily make it with bulgur wheat or quinoa instead. The wensleydale perfectly complements the vegetables and fruits.
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch
Servings 4 people
Calories 409 kcal


  • 200 g couscous
  • 2 tsp reduced salt vegetable stock powder or ½ vegetable stock cube
  • 1 red onion finely chopped
  • 2 celery sticks sliced
  • ¼ cucumber finely chopped
  • 150 g seedless red and green grapes halved
  • 100 g ready-prepared pomegranate
  • Freshly ground black pepper
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • Handful of mixed salad leaves
  • 120 g Wensleydale cheese (or Wensleydale & Cranberries)


  • Put the couscous into a heatproof bowl and just cover with boiling water. Add the stock powder or stock cube. Stir well, then leave for 15 minutes to swell.
  • Add the onion, celery, cucumber, grapes and pomegranate to the couscous. Season with a little black pepper and stir to combine.
  • Mix together the olive oil and lemon juice. Stir into the salad. Add the salad leaves, toss together and share between 4 serving plates, with the Wensleydale cheese crumbled on top.


Nutritional analysis per serving (approximate)
 Energy 409kcal, Protein 14.3g, Carbohydrate 49g of which 11.7g sugars, Fat 17.1g of which 6.9g saturates, Dietary Fibre 5.9g, 404mg sodium equivalent to 1g Salt, Calcium 219mg, Phosphorus 345mg, Vitamin B12 0.3µg
Cook’s tips: Try using an alternative crumbly British cheese, such as white Cheshire, Lancashire, White Stilton or White Stilton with blended fruits. Prepared pomegranate is available pre-packed in most supermarkets these days – or use a fresh pomegranate. If you prefer, just use a chopped red apple instead.
Keyword Cheese, Cranberries, Lunch, Salad, Wensleydale cheese






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