Deep-Fried Goat's Cheese with Winter Pear and Watercress Salad

Crispy spring roll parcels filled with goat's cheese and onion marmalade, served alongside a fresh pear and walnut salad.

Vegetarian Appetiser Salad Fried Goat's Cheese

Estimated Nutrition

Calories

1171.3

kcal / serving

2342.6 kcal total

Carbs

64.3g

per serving

128.5 g total

Fat

89.2g

per serving

178.4 g total

Protein

27.1g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

sheet

Spring Roll Pastry

20cm square

tbsp

Brown Sugar

CondimentsSauces

tbsp

Red Wine Vinegar

tbsp

Balsamic Vinegar

0.5

tsp

Dijon Mustard

Dairy

200

Goats Cheese

Crottin or one whole piece

Fruits

unit

Avocado

Cut into large wedges

unit

Pear

Ripe but firm, sliced

Liquids

150

Red Wine

NutsSeeds

0.5

tsp

Thyme

Freshly picked leaves

tbsp

Walnut

Halved

OilsFats

tbsp

Virgin Olive Oil

unit

Vegetable Oil

For frying

tbsp

Peanut Oil

Other

unit

Eggwash

Beaten, for sealing

0.25

tsp

Honey

Vegetables

unit

Red Onion

Thinly sliced

stalk

Celery

Peeled and thinly sliced

bunch

Watercress

unit

Cos Gem Lettuce

Separated into leaves

150

Rocket Leaves

Method

Fry parcels for 2 minutes until golden, drain on paper, and serve over the salad.

Whisk mustard, honey, balsamic, and oil into a dressing and toss with salad and walnuts.

Combine salad leaves, avocado, pear, and celery in a bowl and season.

Heat vegetable oil in a large pan to 170°C.

Brush pastry with eggwash, top with marmalade and cheese, then wrap into secure parcels.

Simmer with vinegar, red wine, and herbs for 25 minutes until jam-like and chill.

Fry sliced onions in olive oil for one minute then add brown sugar to caramelise.