Waitrose

Crispy goat’s cheese salad

Ingredients

100g Capricorn Somerset Goat’s Cheese
1 medium Waitrose British Blacktail Free Range Egg, beaten
25g panko crumbs
1 tbsp gooseberry preserve
3 tbsp olive oil
1 tsp white balsamic vinegar
Juice of ½ lemon
50ml rapeseed oil
3 fresh figs, quartered
1 head chicory, shredded
½ x 60g pack Steve’s Leaves Confetti Coriander & Mild Leaves
15g walnuts, toasted and chopped
 

Method

1. Dip the whole cheese in the egg and roll in the panko, then place in the fridge to set.

2. For the dressing whisk the gooseberry preserve with the olive oil, balsamic vinegar, lemon juice and a splash of boiling water, and season with cracked black pepper.

3. Heat the rapeseed oil in a pan and gently fry the cheese until golden on all sides – this will take around 4 minutes.

4. Toss the figs, chicory and salad into the dressing and toss gently to combine. Divide between 2 plates, cut the oozing cheese in half and place on top of the salad. Serve immediately with the nuts scattered over.

 

  • Preparation time: 15 minutes
  • Cooking time: 5 minutes
  • Total time: 20 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 3,309kJ
799kcals
Fat 69.9g
Saturated Fat 16.2g
Carbohydrate 25.1g
Sugars 15.4g
Protein 17.4g
Salt 0.8g
Fibre 2.5g

Click here for more information about health and nutrition

0 stars

Average user rating Based on 0 ratings