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Serves: 2 Time: 30 minutes
- 150g soft goats cheese, cut into 6 even pieces
- 75g green lentils
- 125g cherry tomatoes, halved
- 100g rocket
- 25g, mango chutney
- 30g breadcrumbs
- 1 tsp poppy seeds
- 1 tsp cumin
- 1 tsp sugar
- 2 tbsp olive oil (for the dressing)
- 5 tbsp veg oil (for frying)
- 1 egg
- 2 cloves garlic, crushed
- 1 shallot, thinly sliced
- 4 tbsp flour
- Salt and pepper to taste
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Keep the goats cheese refrigerated until needed.
Cook the lentils according to the packaging then set aside to cool.
In a bowl or measuring jug, combine the mango chutney, garlic, shallot, cumin, olive oil and 1 tbsp water and add some salt and pepper to taste.
Toss the rocket, lentils and dressing in a large bowl.
Meanwhile, place the tomatoes on a baking tray and drizzle with some olive oil and the sugar. Place in a preheated oven (160c) for 20 minutes until soft and starting to blister.
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Mix the breadcrumbs and poppy seeds together in one bowl. Place the flour and a little salt and pepper to taste in another bowl. Crack the egg and gently whisk with a fork in a third bowl.
Working one piece at a time gently place the goats cheese in the flour and coat, then move into the egg bowl and coat, then move to the breadcrumbs and coat. Finally move onto a plate then repeat with each piece of goats cheese.
Heat the veg oil in a wide frying pan over a medium-high heat. Place the goats cheese in the oil and cook for 2-3 minutes on each side until golden. Place on some kitchen paper to drain any excess oil.
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Serve with the goats cheese and tomatoes on top the rocket and lentils with some crusty bread alongside.
Repeat Food 