This makes an excellent light summery main course salad. A perfect match for a glass of chilled Rosé.
Ingredients
—1 punnet (250g / 8 oz) strawberries Freshly ground black pepper to taste ½ tsp freshly ground coriander seeds 1 cup microgreens and edible flowers ¼ cup panko crumbs, or homemade dried crumbs 200-220g (7-8 oz soft fresh goat’s cheese (2 small log shaped cheeses), chilled 2 Tbsp butter Lemon-infused olive oil for drizzling 1-2 Tbsp vin cotto or a little less of balsamic vinegar
Method
—1 Hull and thinly slice strawberries. Gently toss with a little black pepper and crushed coriander seeds. Layer up microgreens, edible flowers and strawberries on 4 individual plates.
2 Briefly blend panko crumbs in a small blender or crush with a rolling pin to make them finer. Slice cheese into rounds with a very hot and slightly wet knife, then gently ease the slices of cheese off the knife (run the knife under the hot tap between slices). Coat with crumbs.
3 Heat a medium-sized frying pan (skillet) over medium heat and when the pan is hot, drop in the butter. When the butter is sizzling add cheese rounds and fry on both sides until a good golden colour; turn carefully with a spatula and spoon.
4 Drizzle microgreens, edible flowers and strawberries with lemon oil. Arrange cheese rounds on top. Drizzle with vin cotto or splash with balsamic vinegar and serve.
Recipe Notes
Vin cotto is made by slowly cooking and reducing grape must. It is a sweet product and often flavoured with fruit. Choose a vin cotto flavoured with fig, raspberry or orange – as long as it is fruity it will work. Alternatively, try a creamy balsamic dressing.
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