Breaded Goat's Cheese Salad

Fried cheese on a salad is a match made in culinary heaven. Creamy melting goat’s cheese with chilli jam, olives and sun-dried tomatoes? Yes please.
DAVID LOFTUS

Yield

Serves 4

Difficulty

Easy

Total Time

10 Minutes

Meal Type

Soups & Salads

Ingredients

2 x 125g of hard goat’s cheese logs (check the label if cooking veggie and find an alternative if needed)
1 packet of panko breadcrumbs
1 large bag of rocket (arugula)
1 cucumber
1 pot of pitted fresh olives (we like garlic and herb flavoured)
1 pot of fresh sun-dried tomatoes
Balsamic vinegar
Chilli jam
Olive oil
Salt and black pepper

Method

Step 1

Cut the rind off the goat’s cheese logs, then slice each log into six rounds. Tip the panko breadcrumbs out onto a plate.

Step 2

Get a large frying pan over a medium heat and drizzle in a good glug of olive oil. One by one, put each goat’s cheese round onto the plate of breadcrumbs and use your hands to firmly press the breadcrumbs into the cheese to coat on all sides before placing into the frying pan. Fry for 1-2 minutes on each side until golden and oozing.

Step 3

Meanwhile, start to build the salad. Pile the rocket into a large serving bowl. Cut the cucumber into half-moons. Scatter the cucumber, olives and sun-dried tomatoes over the rocket, then drizzle over some oil and balsamic vinegar.

Step 4

Place the fried goat’s cheese rounds on top of the salad. Season with salt and pepper and spoon over blobs of chilli jam to serve.

SPEED HACK: Start to assemble the salad while the cheese is frying. Aside from chopping the cucumber, it’s a "get everything straight out the pot and throw it in a bowl" kind of job.

Recipe courtesy of Speedy MOB: 12-minute meals for 4 people by Ben Lebus, published by Pavilion Books. Image courtesy of David Loftus.

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