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Archive of BBC Food Recipes

Roasted goats' cheese with broad bean, tomato and shallot salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook

Method


  1. Preheat the grill to the highest setting.

  2. For the roasted goats' cheese, mix together the breadcrumbs, fresh parsley and fresh rosemary and season, to taste, with salt and freshly ground black pepper.

  3. Dip the cut side of the halved goats' cheese into the breadcrumb mix and press on well to ensure a good coating. Place onto a baking sheet and place under the grill for 6-8 minutes, or until melted slightly and turning golden brown.

  4. To make the salad, mix all the salad ingredients together in a bowl.

  5. To serve, place a pile of the salad onto a plate and place the roasted goats' cheese on top.

Ingredients

For the roasted goats' cheese

  • 50g/1¾oz fresh breadcrumbs
  • 1 tsp fresh parsley, chopped
  • 1 tsp fresh rosemary, chopped
  • salt and freshly ground black pepper
  • small goats' cheese crottin (button-shaped complete cheese), cut in half laterally

For the salad

  • ½ beef tomato, skinned and chopped
  • 50g/1¾oz frozen broad beans, boiled
  • 1 tbsp olive oil
  • 2 tsp balsamic vinegar

Shopping List

Roasted goats' cheese with broad bean, tomato and shallot salad

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled


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