INGREDIENTS
INGREDIENTS
4 Small goats' cheeses (I recommend Crotin)
50g Porridge oats
1 Egg beaten with a dash of milk
50g Plain flour
50ml Sunflower oil
100g Mayonnaise
1 Lemon, zest and juice
1 pinch of saffron threads
125g Rocket salad, washed
1 punnet of cherry tomatoes
Handful of radishes, thinly sliced
1 pinch of paprika, to dust the plates
METHOD
Lay out three bowls, add the flour to one bowl, the beaten egg to another and the oatmeal to the third. Dredge the goat's cheese through the flour then cover in egg and finally coat in the oatmeal. Chill the cheese in the fridge until ready to fry.
Place the saffron into a cup and add one teaspoon of boiling water. Let the colour come out of the saffron then mix with the mayonnaise and lemon zest and juice.
Prepare the salad by halving the tomatoes and cut the radishes into thin slices. Place the salad onto the centre of the plates
Heat the oil in a frying pan and gently fry the goat's cheese on all sides until golden and crispy. Drain on kitchen towel and place on top of the salad. Serve the lemon and saffron dressing on the side.
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