Ingredients

• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• ½ tsp honey
• 4 tomatoes
• finely chopped
• ½ red onion
• finely chopped
• 1 small garlic clove
• finely chopped
• 1 red chilli
• finely chopped
• or ½ tsp dried red chilli flakes
• 1 sprig fresh rosemary
• leaves only
• very finely chopped
• handful fresh parsley leaves
• shredded
• handful fresh basil leaves
• shredded
• 50g/1¾oz plain flour
• 2 free-range eggs
• 75g/2½oz breadcrumbs (fresh or panko)
• 2 tsp herbes de provence or similar
• 500g/1lb 2oz goats’ cheese
• rind removed
• cut into rounds
• olive oil
• for frying
• 2 garlic cloves
• sliced
• salt and freshly ground black pepper
• 2 tbsp honey
• gently heated (optional)

Directions

• If you are serving the salsa
• make it first to allow the flavours to meld and develop while you cook the cheese. Put the oil
• vinegar and honey in a bowl and stir until the honey has dissolved. Add the remaining ingredients and season. Set aside.
• To make the fried cheese
• put half the flour on a small plate. Put one of the eggs in a small bowl and beat. Put half the breadcrumbs on a small plate
• add half the herbs and season.
• Dip half the cheese slices in the flour
• then dust off any excess. Next dip them in the egg and shake off any excess. Finally
• press them into the breadcrumbs and turn them over until coated. Set aside. Repeat with the remaining flour
• egg
• breadcrumbs and cheese.
• Pour the oil into a large frying pan until 1cm/½in deep. Add the garlic and fry until it starts to colour
• then remove immediately.
• Fry the cheese in batches – it will not crisp up if you overcrowd the pan – and drain on kitchen paper.
• Serve the fried cheese with the salsa or drizzled with the honey.