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How to make Fig & fried goat's cheese salad with balsamic syrup

Yield = 6
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 2 x 150g logs soft goat’s cheese (see note)
  • 150g (1 cup) plain flour
  • 2 eggs, lightly beaten
  • 160g (2 cups) panko breadcrumbs (see note)
  • 1 lemon
  • 150g baby rocket
  • 1 tablespoon extra virgin olive oil
  • 6 purple figs, stems trimmed, torn into quarters
  • Vegetable oil, to deep-fry

Balsamic syrup

  • 60ml (1/4 cup) balsamic vinegar
  • 2 tablespoons sugar

Method

  • Step 1 Wrap each log of goat’s cheese in plastic wrap, then, using your hands, roll each one into even log shapes. Place flour in a large bowl and place eggs in a second bowl. Combine breadcrumbs, lemon zest and 1 teaspoon salt in a third bowl. Unwrap cheese and, using a knife lightly greased with oil, cut each log into 12 slices. Working with 1 slice at a time, dust with flour, then dip in eggs and coat well in the breadcrumb mixture. Place on a large tray and refrigerate for 20 minutes.
  • Step 2 Meanwhile, to make balsamic syrup, place ingredients in a small saucepan and cook, stirring, over low heat for 3 minutes or until sugar dissolves and mixture is syrupy. Cool.
  • Step 3 Toss rocket with olive oil, season with salt and pepper, then divide among plates. Top with figs.
  • Step 4 Fill a heavy-based saucepan or deep fryer one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working in 3 batches, lower crumbed cheese into oil and fry for 1 1/2 minutes or until golden. Remove with a slotted spoon and drain on paper towel.
  • Step 5 Top salad with fried cheese, drizzle with balsamic syrup and serve.