[{"type":"span","children":[{"text":" Join now"}]}]

Get up to 60% off*

*On Core and Premium on 3, 6 & 12 month plans. Offer ends 25/09/23. See offer terms.
Get up to 60% off*
Join now
Photo of Crumbed goat's cheese, fresh cherry and rocket salad by WW

Crumbed goat's cheese, fresh cherry and rocket salad

Total Time
1 hr 5 min
40 min
5 min
This sweet and savoury starter is a standout.


Egg white

1 medium, lightly beaten

Dried breadcrumbs

30 g, (1/2 cup), Panko variety

Soft goat's cheese

150 g, log, cut into 12 rounds

Snow peas

150 g, halved on the diagonal

Olive oil

1 tbs


100 g


24 individual, pitted, halved


20 g, chopped

Balsamic vinegar

1½ tbs, (white)


  1. Line a baking tray with baking paper. Place egg white in a shallow bowl. Place the breadcrumbs on a plate. Dip a cheese round into the egg white, then toss in the breadcrumbs to coat. Place on the prepared tray. Repeat with the remaining cheese, egg white and breadcrumbs. Place in the fridge for 20 minutes to chill.
  2. Steam the snow peas over a saucepan of boiling water for 2 minutes or until just tender. Drain. Cool in iced water then drain again.
  3. Heat the oil in a large non-stick frying pan over high heat. Cook the crumbed cheese, in batches, for 30 seconds each side or until golden. Drain on kitchen paper.
  4. Divide the snow peas, rocket and cherries among 6 serving plates. Top each with 2 cheese rounds. Sprinkle with pistachios and drizzle with the white balsamic vinegar to serve.


SERVING SUGGESTION: Baby spinach leaves instead of the rocket leaves.