Goats cheese salad with fig and beetroot.

Salad

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

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.

 

Source: food24

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~ by tallhorsewines on April 16, 2013.

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