Stunning summer recipe: Wensleydale Cheese and Couscous Salad

Published Wednesday, Aug 6 2014, 18:20 BST  |  By  |  Add comment
Looking for some salad inspiration? Check out this really tasty Wensleydale and couscous number – a fresh and healthy dish that's perfect for lunch.

It takes Wensleydale with cranberries – one of our favourite cheeses – and combines it with a whole host of fruit and veg, including celery, grapes and cucumber. The results will leave you with a vibrant salad bursting with different textures and flavours.

Wensleydale salad

© British Cheese Board


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


1 Put the couscous into a heatproof bowl and just cover with boiling water. Add the stock powder or cube and stir well. Leave for 15 minutes to swell.

2 Add the onion, celery, cucumber, grapes and pomegranate to the couscous. Season with a little black pepper and stir to combine.

3 Mix together the olive oil and lemon juice and stir into the salad. Add the salad leaves, toss together and share between 4 serving plates. Crumble the cheese on top.

Prep Time

20 minutes

Cook Time

20 minutes

Nutrition Information

Serves 4

Recipe courtesy of British Cheese Board

More great salad recipes to try:
Raymond Blanc's Rainbow Salad
Lucy Boyd's Mozzarella, Cherries & Prosciutto Salad
Crunchy Carrot & Apple Salad With Cashew Dressing
Superfood Salad With White Cheshire Cheese

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Check out more delicious summer recipes below