Ingredients

• 2 Braeburn apples
• cored and cut into quarters
• 1 red onion
• cut into rings
• 1 red chilli
• chopped
• 2 tbsp pine nuts
• 2 thyme sprigs
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 100g/3½oz plain flour
• seasoned with salt and pepper
• 2 free-range eggs
• beaten
• 100g/3½oz panko breadcrumbs
• 1 goats’ cheese log
• around 200g/7oz
• watercress sprigs
• to serve
• 2 tbsp cooked Puy lentils
• 3 tbsp cooked green lentils
• 2 tbsp cooked red lentils
• 2 tbsp chopped parsley
• 1 tsp chopped tarragon
• 3 tbsp extra virgin olive oil
• 1 tbsp sherry vinegar
• 1 garlic clove
• crushed
• 50g/1¾oz cooked buckwheat
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Place the apple
• onion
• chilli
• pine nuts and thyme sprigs in a roasting tin and drizzle over the oil. Toss everything thoroughly in the oil and season with salt and pepper. Roast for 15–20 minutes
• or until coloured and softened.
• Meanwhile
• to make the deep-fried goats’ cheese
• preheat the deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour
• egg and breadcrumbs in wide
• shallow bowls. Dip the goats’ cheese log in the flour
• egg and then the breadcrumbs until completely coated. Chill the log in the freezer for at least 15 minutes
• or until firm. Carefully add the goats’ cheese log to the deep fat fryer and fry until golden. Transfer to kitchen paper to drain and cool slightly.
• To make the herby lentils
• mix the lentils together in a large bowl and stir through the parsley and tarragon. Drizzle in 2 tablespoons of the oil and the vinegar and stir in the garlic. Heat the remaining oil in a frying pan and shallow fry the buckwheat until crisp. Stir into the lentil mixture and season with salt and pepper.
• To serve
• spread the lentil mixture over a serving dish and top with the roasted apple mixture. Serve with slices of the deep-fried goats’ cheese and watercress sprigs.