I always serve a salad in some form with our Christmas meal (this year it will be dinner instead of lunch) and even though a regular mixed or Greek salad works just fine, I wanted to turn up the dial and decided to pull out all the stops to make the salad a show-stopper. It might not be all that healthy but it screams Christmas and is just incredibly delicious.
I love the way the goat’s cheese goes soft and oozy while the crust is beautifully golden and crunchy. The sweet tang from the pomegranate cuts through the richness the cheese offers. Served with a few toasted pine nuts on a bed of baby spinach, watercress and rocket, this salad is definitely one that will be remembered. This would also be great as a starter and vegetarian option. (Note: when you fry the cheese it might burst open but don’t worry, that’s normal.)
- 300g (10.58 ounces) soft goat’s cheese (I used Chevin)
- 1 cup flour
- 2 eggs, beaten
- 2 cups breadcrumbs (I used Panko breadcrumbs)
- oil, for frying
- 1 cup pomegranate rubies
- 100g (3.53 ounces) pine nuts, toasted
- salad leaves
- olive oil and balsamic vinegar, for drizzling over
- Slice the chevin into 3cm (1.18 inches) rounds.
- Coat, first in the flour, then in the beaten egg and finally in the breadcrumbs.
- Fry in hot oil until golden brown.
- Remove from the oil and drain on kitchen towel.
- Serve the fried cheese on the salad leaves, sprinkle over the pomegranate and pine nuts and a good drizzle of olive oil and Balsamic vinegar.
- Serve immediately.