Cut off the top of the pomegranate. Cut through the shell at the segments and break the fruit open. Remove the seeds and collect the juice. Place the juice in a measuring jug. Make up to 200 ml with the wine
Pour into a pan, add the gelatine and bring to the boil. Add the pomegranate seeds and simmer the compote on a low heat for 2 minutes. Remove from the heat and leave to cool for 10 minutes. Transfer the compote to the fridge to cool for at least 30 minutes.
Slice the goat cheese into 10 slices. Halve the rolls and spread with butter. Fill each roll with some lettuce, a slice of goat cheese and garnish with the pomegranate compote.
