Celery and Peach Salad with Fried Goats Cheese
Serves 6 as a side
2 baby gem lettuce, leaves separated
2 cups baby rocket
White inner stalks and leaves from 1 bunch of celery, thinly sliced
3 peaches, roughly chopped
2x80g logs of goat cheese
1 cup plain flour
1 egg whisked with a splash of milk
1 cup panko breadcrumbs
Bertolli Light in Taste Olive Oil, to fry
Juice of 1 mandarin
Juice of ½ lime
60ml Bertolli Light in Taste Olive Oil
Sea salt and freshly crack black pepper
Arrange lettuce, rocket, celery and peaches on a serving platter.
Break goat cheese into large chunks. Toss in flour to coat then dip into egg wash and roll in breadcrumbs to coat. Pour enough olive oil into a saucepan, heat to about 180ºC then, in batches, fry the crumbed goat cheese pieces until golden and crispy. Drain on paper towel.
Combine all dressing ingredients in a bowl and whisk well. Pour over the salad and top with crispy fried goat cheese pieces to serve.