Goats' Cheese Quenelles with Pea, Mint and Radish Salad

Breadcrumb-coated deep-fried goats' cheese served over a refreshing summer salad of blanched peas, radishes, mint, and lemon dressing.

Vegetarian Appetiser Summer Salad Goats Cheese

Estimated Nutrition

Calories

716.1

kcal / serving

2864.4 kcal total

Carbs

35.5g

per serving

142.1 g total

Fat

51.2g

per serving

204.6 g total

Protein

28.5g

per serving

113.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

500

Goats Cheese

Softened

piece

Egg

Free-range, beaten

Fruits

piece

Lemon

Zest and juice

GrainsCereals

Plain Flour

For dusting

100

Breadcrumb

For coating

NutsSeeds

handful

Mint

Leaves, chopped

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

OilsFats

500

Vegetable Oil

For deep-frying

Olive Oil

For dressing

Vegetables

400

Pea

Fresh

Pea Shoot

Refreshed in cold water

piece

Radish

Breakfast variety, thinly sliced

Method

Dredge quenelles in flour, dip in beaten egg, and coat in breadcrumbs.

Whisk olive oil, lemon juice, salt, and pepper to create a dressing.

Combine drained peas, peashoots, radish, mint, and lemon zest in a bowl.

Blanch the peas in boiling water for 30 seconds and refresh in ice-cold water.

Beat the goats' cheese to soften and shape into quenelles using two tablespoons.

Heat the oil in a deep-fat fryer or heavy pan to 180°C.

Drain the cheese quenelles on kitchen paper using a slotted spoon.

Dress the salad and top with the fried goats' cheese quenelles.

Deep fry for a few minutes until the breadcrumbs are golden-brown.