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.

Vegetarian Quick Salad Broccoli Goats Cheese

Estimated Nutrition

Calories

425.4

kcal / serving

425.4 kcal total

Carbs

16.5g

per serving

16.5 g total

Fat

38.2g

per serving

38.2 g total

Protein

6.8g

per serving

6.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Hard Goats' Cheese

shavings

Fruits

Lemon Juice

a squeeze

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

200

Vegetable Oil

for deep frying

Vegetables

Purple Sprouting Broccoli

cut into florets

Sorrel

fresh leaves

0.5

piece

Potato

thinly sliced with a mandoline

Method

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.