Baked crispy goats cheese & super support salad bowl

Name: Baked crispy goats cheese & super support salad bowl
Cuisine: European, British
Ingredients: 2 pre-cooked beetroot, florette; Salad, superfood florette; Handful of mangetout; 60g goats cheese; Handful of walnuts; 2 tablespoons of panko breadcrumbs; 1 egg; 2 tbsp flour; 1/4 red onion; Juice of 1/2 orange; 1 tbsp red wine vinegar; 1 tsp mustard; 1 tsp olive oil; Salt; Pepper

8 steps

Updated at: Thu, 17 Aug 2023 05:32:39 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories417.3 kcal (21%)

Total Fat31 g (44%)

Carbs22.2 g (9%)

Sugars7.7 g (9%)

Protein15.9 g (32%)

Sodium739.2 mg (37%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

60ggoats cheese

2 tablespoonspanko breadcrumbs

1egg

2 Tbspflour

0.25red onion

0.5orange

juice of

1 Tbspred wine vinegar

1 tspmustard

1 tspolive oil

salt

pepper

Instructions

Step 1

Pre- heat your fan oven to 200c.

OvenPreheat

Step 2

Cut the goats cheese into rounds and roll them into a ball with your hands.

Step 3

Create 3 bowls; one with flour, one with whisked egg and the final with a mix of Panko, crushed walnuts and a pinch of salt and pepper.

Step 4

Roll the goats cheese into the flour, then the egg and then press and roll into the Panko mix, making sure it’s well coated.

Step 5

Bake the balls for 10 minutes or until oozing.

Step 6

Whisk the salad dressing ingredients together.

Step 7

In a large bowl, toss 1/2 of the florette super salad mix, 2 diced beetroot, a handful of mangetout and 1/4 of finely diced red onion. Mix in the dressing and toss together.

Step 8

Serve the salad with crispy baked goats cheese balls and finish with an extra scattering of toasted walnuts.