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Fried Goat's cheese & Pomegranate salad
This fried goat's cheese & pomegranate salad is the perfect side dish or vegetarian starter for a lunch with friends or a casual dinner party.
Course
Salad
Cuisine
American
Keyword
fried goat's cheese, goat's cheese recipe, goat's cheese salad
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
0
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
-8
Calories
419
kcal
Author
Alida Ryder
Ingredients
300
g
soft goat's cheese
I used Chevin
1
cup
flour
2
eggs
beaten
2
cups
breadcrumbs
I used Panko breadcrumbs
oil
for frying
for the salad
1
cup
pomegranate rubies
100
g
pine nuts
toasted
salad leaves
olive oil and balsamic vinegar
for drizzling over
Instructions
Slice the chevin into 3cm rounds.
Coat, first in the flour, then in the beaten egg and finally in the breadcrumbs.
Fry in hot oil until golden brown.
Remove from the oil and drain on kitchen towel.
Serve the fried cheese on the salad leaves, sprinkle over the pomegranate and pine nuts and a good drizzle of olive oil and Balsamic vinegar.
Serve immediately.
Nutrition
Calories:
419
kcal
|
Carbohydrates:
35
g
|
Protein:
18
g
|
Fat:
24
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
78
mg
|
Sodium:
206
mg
|
Potassium:
220
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
601
IU
|
Vitamin C:
3
mg
|
Calcium:
87
mg
|
Iron:
3
mg