Go green with this vibrant goats cheese and avocado salad.
- For the vinaigrette, combine all the ingredients in a screwtop jar. Season, then seal and shake to combine.
- Place panko crumbs and herbs in a food processor and pulse to combine. Transfer to a shallow bowl.
- Slice goat's cheese into 6 equal rounds. Dip in the beaten egg, allowing excess to drip off, then coat in the herb crumbs. Refrigerate until ready to cook.
- Brush the avocado and apple with lime juice and place in a large bowl. Add leaves, watercress, beans, zucchini and tomato, and gently toss to combine.
- Heat the oil in a frypan over medium heat, then cook crumbed goat’s cheese for 1-2 minutes each side until the crumbs are crisp but not browned (you want the herbs to remain green).
- Divide salad among plates, drizzle with dressing and top with herb-crumbed goat’s cheese to serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set