Peppered Goat’s Cheese Salad
- ½ firm goat’s cheese wheel, cut into cubes
- 2 tsp lightly crushed peppercorns
- 1 tsp olive oil
- For the Salad
- 1 bunch of rocket leaves, roughly chopped
- 1 tsp olive oil
- Splash of balsamic vinegar
- Salt and pepper
- 1 cooked beetroot, cubed
- Roll the cubes of goat’s cheese in the peppercorns to coat all over, then heat the olive oil in a frying pan and fry the cheese until golden and crisp.
- Place the rocket leaves in a bowl and drizzle with oil and vinegar. Season well, then place the rocket on a plate and top with the beetroot cubes and peppered cheese. So simple, so delicious!
10 mins
1 serving