Breaded Goats Cheese Salad

with Beetroot and Pecans

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low-carb
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low-carb
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Instructions

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1 Bread cheese

Preheat the oven to 200°C/180°C fan. Slice each goat cheese barrel into 10-12 pieces. Add the flour, eggs and panko bread crumbs to three separate shallow bowls. Whisk the eggs. Turn the cheese slices, one by one, in the flour, before dipping them in the eggs and finally coating them in bread crumbs. Transfer to a plate and refrigerate until step 4. 

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2 Roast pecans

Combine the agave syrup and honey with a splash of water in a bowl. Add the pecan nuts and toss until fully coated. Line an oven tray with baking paper. Place the coated pecan nuts on the lined baking tray, drizzle in the syrup and roast for 3-5 min. Watch them carefully so they don't burn! Set aside to cool.

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3 Make dressing

Finely chop the chives. Add the chives, the balsamic vinegarolive oilsalt and black pepper to a jar or bowl. Whisk or shake until fully combined - this is your dressing.

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4 Tumble greens

Drain the beetroots and pat them dry with kitchen paper. Slice the beetroots. In a large bowl, toss the rocket and baby spinach in the dressing. Set aside.

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5 Fry cheese

Heat a non-stick pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the breaded cheese and cook for 3 min on either side or until golden and crispy. If frying in batches, place the fried cheeses on a baking tray and keep warm in the oven.

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6 Serve

Layer the rocket and spinach mix and the beetroot slices onto individual plates. Top with the fried goat cheese and garnish with the candied pecan nuts

Tips for fussy eaters

This one's packed with strong flavours. Strictly for grown-ups!

Pro tip

Don't flip the frying goat cheese too soon or too often or it won't caramelise!

Enjoy a mix of nutty rocket, earthy beetroot, tangy goat cheese and sweet pecans.

Cooking Time: 30 min

Cals 690 · Prot 29 · Carbs 52 · Fat 41

Ingredients

Number of people

Cheese

Rind-on goats cheese barrel 180 Grams
Plain flour 30 Grams
Eggs 1 Piece
Panko bread crumbs 60 Grams
Vegetable oil 1 Tbsp

Salad

Cooked beetroot 200 Grams
Rocket 40 Grams
Baby spinach 60 Grams

Candied pecans

Agave syrup 10 Grams
Honey 20 Grams
Water 5 ML
Pecan nuts 40 Grams

Dressing

Fresh chives 15 Grams
White balsamic vinegar 15 ML
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Enjoy a mix of nutty rocket, earthy beetroot, tangy goat cheese and sweet pecans.

Cooking Time: 30 min

Cals 690 · Prot 29 · Carbs 52 · Fat 41

Instructions

photo

1 Bread cheese

Preheat the oven to 200°C/180°C fan. Slice each goat cheese barrel into 10-12 pieces. Add the flour, eggs and panko bread crumbs to three separate shallow bowls. Whisk the eggs. Turn the cheese slices, one by one, in the flour, before dipping them in the eggs and finally coating them in bread crumbs. Transfer to a plate and refrigerate until step 4. 

photo

2 Roast pecans

Combine the agave syrup and honey with a splash of water in a bowl. Add the pecan nuts and toss until fully coated. Line an oven tray with baking paper. Place the coated pecan nuts on the lined baking tray, drizzle in the syrup and roast for 3-5 min. Watch them carefully so they don't burn! Set aside to cool.

photo

3 Make dressing

Finely chop the chives. Add the chives, the balsamic vinegarolive oilsalt and black pepper to a jar or bowl. Whisk or shake until fully combined - this is your dressing.

photo

4 Tumble greens

Drain the beetroots and pat them dry with kitchen paper. Slice the beetroots. In a large bowl, toss the rocket and baby spinach in the dressing. Set aside.

photo

5 Fry cheese

Heat a non-stick pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the breaded cheese and cook for 3 min on either side or until golden and crispy. If frying in batches, place the fried cheeses on a baking tray and keep warm in the oven.

photo

6 Serve

Layer the rocket and spinach mix and the beetroot slices onto individual plates. Top with the fried goat cheese and garnish with the candied pecan nuts

Tips for fussy eaters

This one's packed with strong flavours. Strictly for grown-ups!

Pro tip

Don't flip the frying goat cheese too soon or too often or it won't caramelise!

Ingredients

Number of people

Cheese

Rind-on goats cheese barrel 180 Grams
Plain flour 30 Grams
Eggs 1 Piece
Panko bread crumbs 60 Grams
Vegetable oil 1 Tbsp

Salad

Cooked beetroot 200 Grams
Rocket 40 Grams
Baby spinach 60 Grams

Candied pecans

Agave syrup 10 Grams
Honey 20 Grams
Water 5 ML
Pecan nuts 40 Grams

Dressing

Fresh chives 15 Grams
White balsamic vinegar 15 ML
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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