Quenelles of Goat’s Cheese with Salad
- Veg oil for deep frying
- 500g goat’s cheese
- Flour, for dusting
- 1 egg, beaten
- 100g breadcrumbs
- 500g fresh peas
- 50g pea shoots or watercress
- 3 thinly sliced radishes
- Handful of chopped mint
- 2 lemons, juice and zest
- Olive oil
- Salt and pepper
- Heat the oil to sizzling temperature. Soften the goat’s cheese by beating it with a spoon, then shape into quenelles with two tablespoons and roll them in flour. Dip in the beaten egg, roll in breadcrumbs, and deep fry for a few minutes or until the breadcrumbs are crisp and golden. Leave to drain on kitchen paper.
- Cook the peas in a pan of salted boiling water for about a minute to blanch, then toss in a bowl with the pea shoots, radish, mint, and lemon zest. Mix a little olive oil with the lemon juice and whisk with salt and pepper, and drizzle all over your salad. Serve your quenelles on a bed of the salad, and enjoy!
10 mins
4 serving