toodle.

Warm Goats' Cheese Salad with Crisp Potato Rosti

Pan-fried goats' cheese served over a fresh herb salad with a buttery, golden-brown grated potato rosti.

VegetarianGluten FreeSaladPotatoGoats Cheese

Estimated Nutrition

Per Serving Total
Calories 482.5 kcals 482.5 kcals
Carbohydrates 15.6 grams 15.6 grams
Fat 42.4 grams 42.4 grams
Protein 11.2 grams 11.2 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
50
g
Goats' Cheese
Sliced from a log
25
g
Butter
Fruits
0.5
piece
Lemon
Juice only
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
10
g
Chervil
Large handful
10
g
Basil
Large handful
10
g
Parsley
Large handful
OilsFats
1
15ml
Olive Oil
For drizzling
Vegetables
75
g
Potato
Peeled and grated

Steps

  • Season the goats' cheese with olive oil, salt, and pepper.
  • Fry the cheese in a pan for 2 minutes per side until golden.
  • Whisk lemon juice and olive oil with seasoning in a bowl.
  • Toss the fresh herbs in the dressing to coat evenly.
  • Squeeze excess water from the grated potato using a clean tea towel.
  • Melt butter in a pan and press the potato down with a spatula.
  • Fry the rosti until golden-brown on both sides.
  • Serve the cheese on top of the rosti alongside the herb salad.