Peppered Goats' Cheese with Rocket Salad

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

Vegetarian Quick Appetiser Salad Goats Cheese

Estimated Nutrition

Calories

315.4

kcal / serving

315.4 kcal total

Carbs

7.2g

per serving

7.2 g total

Fat

26.5g

per serving

26.5 g total

Protein

12.8g

per serving

12.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

2.5

Balsamic Vinegar

Dairy

Goats' Cheese

Firm, cut into cubes

NutsSeeds

tsp

Black Peppercorns

Lightly crushed

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

OilsFats

Olive Oil

For frying

Olive Oil

For dressing

Vegetables

Rocket

Roughly chopped

Beetroot

Cooked, cut into cubes

Method

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.