2 logs fresh goat’s cheese
½ cup panko crumbs
2 tablespoons flat-leaf parsley
fine zest of 1 lemon
1 clove garlic, crushed
1 egg, beaten
12 baby beetroot, scrubbed
12 slices baguette, chargrilled
18 mint leaves canola oil for frying knob of butter
100 grams salad leaves
1 tablespoon extra virgin olive oil
squeeze of lemon juice
sea salt and freshly ground pepper
Goat’s cheese: Cut each cheese into 6 slices. Put the panko crumbs, parsley, zest and garlic in a food processor and pulse to fine crumbs. Tip into a shallow dish and season. Dip each piece of cheese in beaten egg then coat in the crumbs. Refrigerate until ready to cook.
Preheat the oven to 180°C.
Beetroot: Toss the beetroot with a little olive oil, salt and freshly ground pepper. Place in a small roasting dish with 2 tablespoons of water. Cover and bake until tender. Cool then rub off the skins and cut each one in half.
Heat a little oil in a sauté pan, drop in the mint leaves and cook for a few seconds until crisp. Drain on kitchen towels. Wipe out the pan and reheat. Drop in the butter and when foaming add the cheese and cook on both sides until golden, taking care when turning as the cheese will have softened slightly. Drain on kitchen towels.
To serve: Toss the salad leaves with the olive oil and lemon juice, season and divide between serving plates. Place the grilled bread on the leaves and top with two rounds of warm cheese. Scatter over the beetroot and fried mint and serve immediately.
Menu: Serve with Grilled Lamb with Fennel, Basil and Figs and Hazelnut and White Chocolate Brownie with Marinated Berries and Mascarpone to finish.