PEPPERED GOATS' CHEESE WITH ROCKET SALAD
Ingredients
- ½ firm goats' cheese
- cut into cubes
- 2 tsp black peppercorns
- lightly crushed
- 1 tsp olive oil
- 1 small bunch rocket
- roughly chopped
- 1 tsp olive oil
- ½ tsp balsamic vinegar
- salt and freshly ground black pepper
- 1 cooked beetroot
- cut into cubes
- to serve
Directions
- For the peppered goats' cheese
- roll the cubes of cheese in black pepper to coat on all sides.
- Heat the olive oil in a small frying pan and fry the cheese until golden-brown and crisp on all sides.
- For the rocket salad
- place the rocket in a bowl and drizzle over the oil and vinegar. Season with salt and freshly ground black pepper and stir well to coat the leaves.
- To serve
- place the rocket salad onto a plate and top with the peppered goats' cheese and beetroot.
