Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2725 / 651
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Bread cheese
Preheat the oven to 200°C/180°C fan. Slice each goat cheesebarrel 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 breadcrumbs. Transfer to a plate and refrigerate until step 4.
2 Roast pecans
Combine the agavesyrup and honey with a splash of water in a bowl. Add the pecannuts and toss until fully coated. Line an oven tray with baking paper. Place the coated pecannuts 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.
3 Make dressing
Finely chop the chives. Add the chives, the balsamicvinegar, olive oil, salt and black pepper to a jar or bowl. Whisk or shake until fully combined - this is your dressing.
4 Tumble greens
Drain the beetroots and pat them dry with kitchen paper. Slice the beetroots. In a large bowl, toss the rocket and babyspinach in the dressing. Set aside.
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.
Layer the rocket and spinach mix and the beetroot slices onto individual plates. Top with the fried goat cheese and garnish with the candied pecannuts.