Ingredients

• vegetable oil
• for deep-frying
• 500g/1lb 2oz goats’ cheese
• plain flour
• for dusting
• 1 free-range egg
• beaten
• 100g/3½oz breadcrumbs
• 400g/14oz fresh peas
• 50g/1¾oz pea shoots
• 3 breakfast radishes
• thinly sliced on a mandoline
• handful of mint leaves
• chopped
• 2 lemons
• zest and juice
• olive oil
• salt and freshly ground black pepper

Directions

• Heat the oil in a deep-fat fryer to 180C/350F
• or heat the oil in a deep
• heavy-based pan until a breadcrumb sizzles and goes brown when dropped into the oil. (Caution: Hot oil can be dangerous. Do not leave unattended.)
• Soften the goats’ cheese a little by beating it with a spoon. Shape it into quenelles using two tablespoons and roll them in flour.
• Dip them in the beaten egg and then roll them in breadcrumbs to coat.
• Deep fry for a few minutes or until the breadcrumbs are golden-brown.
• Remove from the oil using a slotted spoon and set aside to drain on kitchen paper.
• For the salad
• cook the peas in a pan of boiling water for about 30 seconds
• just enough to blanch them. (You can include a few whole pods too if you like.) Drain and put into a bowl of ice-cold water.
• Refresh the peashoots by dipping them in cold water. Drain them and put in a bowl along with the drained peas
• radish
• mint and lemon zest.
• In a jug
• mix a little olive oil with a big squeeze of lemon juice and whisk together with salt and pepper to make a dressing.
• To serve
• dress the salad and place the goats’ cheese quenelles on top.