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Sorrel and Broccoli Salad with Chips and Goats' Cheese Shavings

Blanch broccoli, mix with sorrel and lemon dressing, then top with homemade deep-fried potato chips and shaved goat cheese.

VegetarianQuickSaladBroccoliGoats Cheese

Estimated Nutrition

Per Serving Total
Calories 425.4 kcals 425.4 kcals
Carbohydrates 16.5 grams 16.5 grams
Fat 38.2 grams 38.2 grams
Protein 6.8 grams 6.8 grams
Cook Time
10 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
15
g
Hard Goats' Cheese
shavings
Fruits
5
ml
Lemon Juice
a squeeze
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
200
ml
Vegetable Oil
for deep frying
Vegetables
50
g
Purple Sprouting Broccoli
cut into florets
20
g
Sorrel
fresh leaves
0.5
piece
Potato
thinly sliced with a mandoline

Steps

  • Boil broccoli in salted water for 3 to 4 minutes until tender.
  • Drain the broccoli and refresh it in cold water.
  • Mix broccoli, sorrel, olive oil, and lemon juice in a bowl.
  • Season the mixture with salt and pepper to taste.
  • Heat 200ml of vegetable oil in a saucepan.
  • Deep fry potato slices until they are golden-brown.
  • Drain the fried chips on kitchen paper.
  • Pile the salad on a plate and top with chips and cheese shavings.