Crumbed goat's cheese, fresh cherry and rocket salad
1 medium, lightly beaten
30 g, (1/2 cup), Panko variety
Soft goat's cheese
150 g, log, cut into 12 rounds
150 g, halved on the diagonal
24 individual, pitted, halved
20 g, chopped
1½ tbs, (white)
- 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.
- 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.
- 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.
- 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.