zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Crispy goat’s cheese salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Crispy goat’s cheese salad

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

    Serves: 2

    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

    Your recipe note

    Edit your recipe note

    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.

     

    Comments

    Average user rating

    0 stars

    Glossary