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Archive of BBC Food Recipes

Warm goats' cheese salad with crisp potato rosti

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

Method


  1. For the salad, drizzle the goats' cheese with the olive oil and season with salt and freshly ground black pepper. Heat a frying pan, add the goats' cheese and fry for 1-2 minutes on each side until golden-brown.

  2. Mix the lemon juice, a drizzle of olive oil, salt and freshly ground black pepper in a bowl and add the herbs, tossing well to coat evenly.

  3. For the potato rösti, grate the potato into a dry clean tea towel and squeeze out the excess water. Melt the butter in a small frying pan, add the grated potato and press down with a spatula or palette knife. Season with salt and freshly ground black pepper. Fry until golden-brown on both sides, turning carefully.

  4. To serve, pile the herb salad onto a serving plate, place the potato rösti next to the salad and top with the warm goats' cheese.

Ingredients

For the salad

  • 50g/2oz goats' cheese, sliced from a 'log'
  • olive oil, for drizzling
  • salt and freshly ground black pepper
  • ½ lemon, juice only
  • large handful each of chervil, basil, parsley

For the potato rösti

  • ¼ large potato, peeled, grated
  • 25g/1oz butter
  • salt and freshly ground black pepper

Shopping List

Warm goats' cheese salad with crisp potato rosti

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled


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