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Peppered Goats' Cheese with Rocket Salad

Crispy pan-fried peppercorn-crusted goats' cheese served over a fresh rocket and beetroot salad with balsamic dressing.

VegetarianQuickAppetiserSaladGoats Cheese

Estimated Nutrition

Per Serving Total
Calories 315.4 kcals 315.4 kcals
Carbohydrates 7.2 grams 7.2 grams
Fat 26.5 grams 26.5 grams
Protein 12.8 grams 12.8 grams
Cook Time
5 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
2.5
ml
Balsamic Vinegar
Dairy
60
g
Goats' Cheese
Firm, cut into cubes
NutsSeeds
2
tsp
Black Peppercorns
Lightly crushed
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
OilsFats
5
ml
Olive Oil
For frying
5
ml
Olive Oil
For dressing
Vegetables
30
g
Rocket
Roughly chopped
50
g
Beetroot
Cooked, cut into cubes

Steps

  • Roll the cheese cubes in crushed black pepper until coated on all sides.
  • Heat 5ml of olive oil in a pan and fry the cheese until golden-brown.
  • Combine rocket with 5ml olive oil and 2.5ml balsamic vinegar in a bowl.
  • Season the rocket with salt and pepper and toss to coat.
  • Arrange the rocket on a plate and top with the fried cheese and beetroot.