- 1 goat cheese log (200 gram)
- 1 egg
- handful of bread crumbs
- 100 gram mixed greens
- 1 avocado
- handful of cherry tomatoes
- 2 scallions
- optional: pieces of feta cheese and a few olives
- juice of 1 lime
- about 100 ml sunflower oil or any other neutral oil + more for baking
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- heavy bottomed pan for frying
- salad spinner
- 3 small bowls
Preparation — 15 minutes
RINSE the mixed greens to get rid of any sand and use a salad spinner to remove the excess water. RINSE the cucumber and cherry tomatoes. CHOP the cucumber in small pieces and the tomatoes in half. SLICE the scallions into small pieces.
SQUEEZE juice from the lime for the dressing and mix with pepper and salt. Slowly ADD the sunflower oil and keep on mixing until you’ve reached the desired thickness. If needed, season with some more pepper or salt.
HEAT frying oil to about 180 degrees celsius or 350 degrees fahrenheit.
BEAT one egg in a small bowl and add some breadcrumbs to the other small bowl. CHOP the goat cheese into thick pieces. COAT the pieces of goat cheese with egg first and then cover them completely with the bread crumbs.
Finishing up the fried goat cheese salad — 10 minutes
DIVIDE mixed greens, scallions, cucumber, cherry tomatoes – feta and olives – over the plates. PEEL the avocado and chop into pieces. If you open up the avocado earlier, drizzle with lemon juice to prevent it from discoloring.
FRY the pieces of goat cheese coated with bread crumbs for about 2 to 3 minutes, until beautiful golden brown on both sides. DRIZZLE the salad with lime dressing, divide the avocado and fried goat cheese. Enjoy!