Goat's cheese quenelles with pear and walnut salad

Lisa Faulkner's simply delicious goat's cheese quenelles served with grilled pear and walnut salad.

Serves 2

Ingredients:

For the quenelles:

100g goat’s cheese
Flour, for rolling
1 egg, beaten (use ½)
50g dried brown breadcrumbs
2 tsp vegetable/sunflower oil, for deep frying

For the salad dressing:

1/2 heaped tsp honey
1 pear, quartered lengthways
2tsp tbsp walnut oil
1/2 tbsp white wine vinegar
25g rocket
25g watercress
25g walnuts, lightly toasted, broken
Salt and freshly ground black pepper

Method:

1. To make the quenelles, put the goat’s cheese in a mixing bowl and use a wooden spoon to beat it gently and soften it until it is more pliable.

2. Put the flour, beaten egg and breadcrumbs in 3 separate shallow bowls ready to make the quenelles.

3. Use 2 spoons to shape the goat’s cheese into quenelle shapes. Roll each one in the flour, then the beaten egg and then the breadcrumbs. Ensure they are fully coated and tap a little to shake off any excess.

4. Cover bottom of non-stick frying pan with oil. Fry the quenelles for 3 – 4 minutes or until the breadcrumbs are golden.

5. Heat the griddle pan and brush the pears with the oil and honey mixture and cook them on the griddle for 2-3 minutes on each side or until just slightly coloured.

6. Meanwhile make the salad dressing. Mix the walnut oil and honey into a small jar. Close the lid and shake until fully mixed. Then add white wine vinegar and some salt and pepper to the jar of oil and honey and shake to mix.

7. Mix the salad leaves and walnuts together in a bowl and toss in the shaken dressing. Arrange the dressed salad on serving plates, topped with the griddled pear slices and the cheese quenelles and serve immediately.

Nutritional info:

Kcal: 576
Protein: 19.6g
Fat: 41.5g
Sat Fat: 12.5g
Carbs: 32.5g