- 3 x 100g goat's cheese (we used Capricorn)
- 50g hazelnuts, chopped
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 25g breadcrumbs
- 2 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- red chicory leaves, rocket and watercress, to serve
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
For the onions
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 red onions, halved and thinly sliced
- 4 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 4 tbsp mild-flavoured clear honey
Halve the goat‘s cheeses horizontally and mix the nuts with the crumbs. Coat the cheese in the egg, then the nut mixture. Mark the cut side of the cheese with a large piece of nut to show which side up it should be.
For the onions, heat the oil in a non-stick pan, then add the onions. Stir well and cook for 10 mins until softened and starting to turn golden. Tip in the balsamic vinegar and honey, season and stir over the heat until syrupy. If freezing, open-freeze the cheeses until solid, then wrap individually with cling film and foil. Pack the onions into a freezer bag once cool. To defrost, thaw the onions and warm gently in a pan.
To cook and serve, heat oven to 200C/180C fan/gas 6. Place the cheese on a sheet of baking parchment on a baking tray and bake for 20 mins. If you‘re baking from frozen, add another 5 mins.
Arrange the salad leaves on plates and spoon the onions on top. Add the goat‘s cheese, drizzle with any juice from the onions and serve immediately.