Ingredients

• 50g/2oz goats' cheese
• sliced from a 'log'
• olive oil
• for drizzling
• salt and freshly ground black pepper
• ½ lemon
• juice only
• large handful each of chervil
• basil
• parsley
• ¼ large potato
• peeled
• grated
• 25g/1oz butter
• salt and freshly ground black pepper

Directions

• For the salad
• drizzle the goats' cheese with the olive oil and season with salt and freshly ground black pepper. Heat a frying pan
• add the goats' cheese and fry for 1-2 minutes on each side until golden-brown.
• Mix the lemon juice
• a drizzle of olive oil
• salt and freshly ground black pepper in a bowl and add the herbs
• tossing well to coat evenly.
• For the potato rösti
• grate the potato into a dry clean tea towel and squeeze out the excess water. Melt the butter in a small frying pan
• add the grated potato and press down with a spatula or palette knife. Season with salt and freshly ground black pepper. Fry until golden-brown on both sides
• turning carefully.
• To serve
• pile the herb salad onto a serving plate
• place the potato rösti next to the salad and top with the warm goats' cheese.