A springtime feast

Friends and family will love our seasonal menu

Nut-baked goats’ cheese salad

SERVES 8 PREP 10min COOK about 18min

• 60g (2½oz) dried breadcrumbs

• 50g (2oz) chopped roasted hazelnuts

• 1 medium egg

• 4 x 100g deep round goats’ cheeses, we used Capricorn

• 2 x 75g bags pea shoots

• 2 red apples, finely sliced (skin on)

• 2tsp cider or red wine vinegar

• 2tbsp extra virgin olive oil

• 50g (2oz) chopped walnuts

1 Preheat oven to 200°C (180°C fan) mark 6. Mix together the breadcrumbs and hazelnuts.

2 In a separate bowl, lightly beat the egg. Slice the goats’ cheeses in half horizontally. Working one at a time, dip a cheese portion into the egg, then press firmly into the breadcrumb mix, coating well all over. Arrange, cut-side up, on a baking tray lined with baking parchment. Repeat with remaining cheese slices. Bake for 15-18min.

3 Meanwhile, in a serving bowl, toss together pea shoots, apple slices, vinegar, oil and walnuts. Arrange cheeses on a platter. Serve with salad.

GET AHEAD Coat goats’ cheese in breadcrumb mix up to 5hr ahead. Chill. Complete recipe to serve.

PER SERVING: CALS 325; FAT 25G; SAT FAT 10G; CARBS 10G ➺