BBC Food - Recipes - Goats' cheese quenelles with pea, mint and radish salad
A lovely summer salad with added crunch and tang from breadcrumb-coated, deep-fried goats’ cheese.
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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 radish es, thinly sliced on a mandoline
- handful of mint leaves, chopped
- 2 lemons , zest and juice
- olive oil
- salt
- freshly ground black pepper
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