Breaded Goats Cheese Salad

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.

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.

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

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.

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.

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.