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Archive of BBC Food Recipes

Sorrel and broccoli salad with chips and goats' cheese shavings

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

Method


  1. Place the broccoli into a pan of boiling salted water and boil for 3-4 minutes, or until just tender. Drain and refresh in cold water. Place into a bowl with the sorrel leaves, olive oil and lemon juice and mix together. Season, to taste, with salt and freshly ground black pepper.

  2. Pour the vegetable oil into a medium sized saucepan and heat until a small cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended). Carefully lower the potato slices into the hot oil and deep fry until golden-brown. Remove with a slotted spoon and drain on kitchen paper.

  3. To serve, pile the dressed salad onto a serving plate, top with the potato chips and scatter over the goats' cheese shavings.

Ingredients

  • small handful purple sprouting broccoli, cut into florets
  • handful fresh sorrel leaves
  • 1 tbsp olive oil
  • squeeze lemon juice
  • salt and freshly ground black pepper
  • 200ml/7fl oz vegetable oil, for deep frying
  • ½ potato, thinly sliced with a mandoline
  • small handful hard goats' cheese shavings

Shopping List

Sorrel and broccoli salad with chips and goats' cheese shavings

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled


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