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
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
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.
Typical values per serving: