Side

Herb-crumbed goat's cheese and avocado salad

Name: Herb-crumbed goat's cheese and avocado salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 2 cups (100g) panko (Japanese) bread crumbs; 1/2 cup 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; 1/2 cup (125ml) olive oil; 1/3 cup (80ml) red wine vinegar; 1 teaspoon Dijon mustard; 1 garlic clove, crushed

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25m

05m

Herb-crumbed goat's cheese and avocado salad

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Quick-fried crumbed goat's cheese gives this salad "wow" factor, with avocado, apple and fresh herbs to boot.

2 cups (100g) panko (Japanese) bread crumbs
1/2 cup 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

Classic vinaigrette

1/2 cup (125ml) olive oil
1/3 cup (80ml) red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, crushed

Method

1.

For the vinaigrette, combine all the ingredients in a screwtop jar. Season, then seal and shake to combine.
2.

Place panko crumbs and herbs in a food processor and pulse to combine. Transfer to a shallow bowl.
3.

Slice goat's cheese into 6 equal rounds. Dip in the beaten egg, allowing excess to drip off, then coat in the herb crumbs. Refrigerate until ready to cook.
4.

Brush the avocado and apple with lime juice and place in a large bowl. Add leaves, watercress, beans, zucchini and tomato, and gently toss to combine.
5.

Heat the oil in a frypan over medium heat, then cook crumbed goat’s cheese for 1-2 minutes each side until the crumbs are crisp but not browned (you want the herbs to remain green).
6.

Divide salad among plates, drizzle with dressing and top with herb-crumbed goat’s cheese to serve.