Deep-fried goats’ cheese with roasted apples and lentils

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian

For the roasted apples

  • 2 Braeburn apples, cored and cut into quarters
  • 1 red onion, cut into rings
  • 1 red chilli, chopped
  • 2 tbsp pine nuts
  • 2 thyme sprigs
  • 2 tbsp olive oil
  • salt and freshly ground black pepper

For the deep-fried goats’ cheese

  • 100g/3½oz plain flour, seasoned with salt and pepper
  • 2 free-range eggs, beaten
  • 100g/3½oz panko breadcrumbs
  • 1 goats’ cheese log, around 200g/7oz
  • watercress sprigs, to serve

For the herby lentils

  • 2 tbsp cooked Puy lentils
  • 3 tbsp cooked green lentils
  • 2 tbsp cooked red lentils
  • 2 tbsp chopped parsley
  • 1 tsp chopped tarragon
  • 3 tbsp extra virgin olive oil
  • 1 tbsp sherry vinegar
  • 1 garlic clove, crushed
  • 50g/1¾oz cooked buckwheat
  • salt and freshly ground black pepper
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