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.

Vegetarian Gluten Free Salad Potato Goats Cheese

Estimated Nutrition

Calories

482.5

kcal / serving

482.5 kcal total

Carbs

15.6g

per serving

15.6 g total

Fat

42.4g

per serving

42.4 g total

Protein

11.2g

per serving

11.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Goats' Cheese

Sliced from a log

Butter

Fruits

0.5

piece

Lemon

Juice only

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

Chervil

Large handful

Basil

Large handful

Parsley

Large handful

OilsFats

15ml

Olive Oil

For drizzling

Vegetables

Potato

Peeled and grated

Method

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.