Goats' Cheese Quenelles with Pea, Mint and Radish Salad

Breadcrumb-coated deep-fried goats' cheese served over a refreshing summer salad of blanched peas, radishes, mint, and lemon dressing.

Vegetarian Appetiser Summer Salad Goats Cheese

Estimated Nutrition

Calories

716.1

kcal / serving

2864.4 kcal total

Carbs

35.5g

per serving

142.1 g total

Fat

51.2g

per serving

204.6 g total

Protein

28.5g

per serving

113.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

500

Goats' Cheese

Softened

piece

Egg

Free-range, beaten

Fruits

piece

Lemons

Zest and juice

GrainsCereals

Plain Flour

For dusting

100

Breadcrumbs

For coating

NutsSeeds

handful

Mint

Leaves, chopped

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

OilsFats

500

Vegetable Oil

For deep-frying

Olive Oil

For dressing

Vegetables

400

Peas

Fresh

Pea Shoots

Refreshed in cold water

piece

Radishes

Breakfast variety, thinly sliced

Method

Heat the oil in a deep-fat fryer or heavy pan to 180°C.

Beat the goats' cheese to soften and shape into quenelles using two tablespoons.

Dredge quenelles in flour, dip in beaten egg, and coat in breadcrumbs.

Deep fry for a few minutes until the breadcrumbs are golden-brown.

Drain the cheese quenelles on kitchen paper using a slotted spoon.

Blanch the peas in boiling water for 30 seconds and refresh in ice-cold water.

Combine drained peas, peashoots, radish, mint, and lemon zest in a bowl.

Whisk olive oil, lemon juice, salt, and pepper to create a dressing.

Dress the salad and top with the fried goats' cheese quenelles.