adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Herb-crumbed goat's cheese and avocado salad
0 Likes
Prep Time:
Cook Time:
Try a refreshing avocado and goat cheese salad.
Ingredients:
  • 100g breadcrumbs
  • 125.00 ml mixed soft herbs (we used flat-leaf parsley, basil and oregano), finely chopped
  • 150g log firm goat’s cheese
  • 1 egg, lightly beaten
  • 1 small avocado, thinly sliced
  • 1/2 green apple, sliced into thin wedges
  • Juice of 1 lime
  • 40g baby salad leaves (mesclun)
  • 40g picked watercress
  • 12 baby green beans, trimmed, halved lengthways, blanched, refreshed
  • 1 zucchini, halved, thinly sliced lengthways into matchsticks
  • 1 green tiger (heirloom striped) tomato, sliced into thin wedges
  • Olive oil, to shallow-fry
  • 125ml olive oil
  • 80ml red wine vinegar
  • 5.90 gm Dijon mustard
Instructions:
  • Prepare the vinaigrette by combining all ingredients in a screwtop jar. Season to taste, then seal the jar and shake until well mixed.
  • Combine panko crumbs and herbs in a food processor, pulsing until mixed. Transfer the mixture to a shallow bowl.
  • Cut the goat's cheese into 6 equal rounds. Coat them in beaten egg, letting any extra drip off, then cover them in herb crumbs. Chill in the refrigerator until you are ready to cook.
  • Coat the avocado and apple with zesty lime juice, then transfer to a spacious bowl. Mix in the fresh leaves, watercress, beans, zucchini, and tomato, gently combining everything together.
  • Warm the oil in a skillet over medium heat and gently pan-fry the breaded goat’s cheese for 1-2 minutes per side until the crumbs are crispy but still vibrant green (avoiding browning).
  • Plate the salad, generously drizzle with dressing, and crown with herb-crusted goat’s cheese before serving.

Similar Recipes