goats cheese salad

Goats cheese salad with fig and beetroot

Recipe from: 26 February 2013
Preparation time: 30 min
Cooking time: 00:00
 
A beautiful dish to look at...and eat!
 
 
 

Ingredients

 
  • 1
    pillow bag rocket or mixed greens
  • 8
    small cooked or poached beets
  • 8
    small figs
  • 4
    thin slices of prosciutto or Parma Ham
  • 2 x 100
    g
    logs of goats cheese chevin
  • 250
    ml
    fresh breadcrumbs – use ground almonds for a gluten-free option
  • 150
    ml
    flour – skip the flour station if you are using ground almonds
  • 2
    eggs – lightly beaten
  • Salt and pepper
  • oil for frying
Servings: Change Serving
 
 

Method

 
First make the goats cheese balls: Remove the goats milk logs from the packaging and in a bowl, use a fork to loosen up the cheese. Use your fingers and make 8 small balls (although crumbly, it comes together like play-dough ).

Season the flour with salt and pepper and place the flour, eggs and breadcrumbs in 3 separate bowls. Dip the cheese balls in the flour, then egg, then flour again, then egg again and lastly breadcrumbs. This gives you a thicker crumb coating and the cheese will not ooze out when frying.

Heat the oil in a small pot and fry the cheese balls in small batches. It takes about 40 seconds a side, so make sure your oil is hot and keep your eye on it. If it stays in the oil for too long, it will melt and ooze out. When golden brown remove the goats cheese with a slotted spoon and drain excess oil on kitchen toweling.

Arrange the salad leaves on a pretty plate. Slice the beets and figs in half and arrange on the leaves. top with the Parma ham and crumbed goats cheese and serve immediately.

Reprinted with permission of My Easy Cooking. To see more recipes, click here.



 

Read more on: recipe  |  deep-fry  |  summer  |  vegetarian  |  dairy  |  eggs  |  salads
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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