Fried Goats Cheese Salad with Beetroot, Hazelnuts and Rocket
Supplied by Rod Cross, The Cornershop Bistro
In the heart of Sumner Village, The Cornershop Bistro is a neighbourhood restaurant in the best possible sense. Casual enough for a relaxed weekend brunch and sophisticated enough for a romantic dinner, it’s the kind of place that inspires loyalty amongst locals.
32 Nayland Street, Sumner
p. 03 326 6720
www.cornershopbistro.co.nz
Ingredients:
Mould 250 – 300 g of soft French goats cheese into eight balls and ‘double’ crumb with fine white breadcrumbs (flour, egg wash, crumb. Repeat). Refrigerate.
Roast 500 g beetroot on a bed of rock salt for 1 hour. Cool, peel and dice into 1 cm cubes.
100 g of toasted peeled and crushed hazelnuts
2 handfuls of young rocket leaves mixed with a little flat-leafed parsley and chives
Your favourite ‘French’ vinaigrette
Oil for shallow frying
Method: Fry the crumbed cheese in plenty of oil until golden brown then set aside on paper towels. Take care not to overheat. Arrange beetroot on four plates, dress rocket with French vinaigrette and crushed hazelnuts and divide amongst the plates. Place two fried cheese balls on each and decorate with a little extra dressing. Bon appétit!
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