Peppered goats' cheese with rocket salad
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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For the peppered goats' cheese, roll the cubes of cheese in black pepper to coat on all sides.
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Heat the olive oil in a small frying pan and fry the cheese until golden-brown and crisp on all sides.
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For the rocket salad, place the rocket in a bowl and drizzle over the oil and vinegar. Season with salt and freshly ground black pepper and stir well to coat the leaves.
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To serve, place the rocket salad onto a plate and top with the peppered goats' cheese and beetroot.
Ingredients
For the peppered goats' cheese
- ½ firm goats' cheese, cut into cubes
- 2 tsp black peppercorns, lightly crushed
- 1 tsp olive oil
For the rocket salad
- 1 small bunch rocket, roughly chopped
- 1 tsp olive oil
- ½ tsp balsamic vinegar
- salt and freshly ground black pepper
- 1 cooked beetroot, cut into cubes, to serve
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