A nostalgic favourite jazzed up for spring. This combination will undoubtedly hit the spot.

Ingredients

150g semi-firm goat’s cheese log, sliced around 1cm (fridge cold)
100g fresh peas
50g broad beans (fresh or frozen)

1 bunch asparagus, sliced with woody ends trimmed off
30g samphire
50g pea shoots, washed
1 tbsp chopped mint
A few sprigs thyme (optional)
1 egg, beaten
2 tbsp flour
80g breadcrumbs
1 tbsp toasted pine nuts
Oil for frying

For the dressing:
Half a shallot, finely diced
2 tbsp runny honey
3 tbsp white wine or sherry vinegar
Salt and pepper
Olive oil

Looking for substitutions?

• Add in any of your favourite spring salad vegetables. Radishes, artichoke, broccoli, runner beans, gem lettuce and rocket would all work well.
• Swap the honey for maple syrup.
• I love frozen peas, but they will not work here as their texture is too mushy.
• If you don’t have ice to hand just refresh the veggies in cold running water. They will stay lovely and green if you’re planning to eat them on the day.
• Add in blanched edamame beans to up the protein content
• You can use chunks of feta cheese or brie in place of the goat’s cheese. Just make sure that it is fridge cold so that it does not melt in the frying pan.
• Omit the pine nuts or swap them for toasted flaked almonds or walnuts.

Recipe

1. Place the shallots, thyme, vinegar and honey in a small saucepan. Bring to a simmer for 5 mins, then turn off the heat and leave it to cool
2. Place 3 small, shallow bowls on your worktop. Fill one with the flour, one with the egg, one with the breadcrumbs. Dip the goat’s cheese first in the flour, then the egg, then the breadcrumbs to coat
3. Place a wide pan over a medium heat with enough oil to come more than halfway up the goat’s cheese. When the oil is medium-hot add the goat’s cheese to the pan. When golden on the underside turn carefully, cook for another minute or so. Lift the goat’s cheese from the pan to drain on kitchen paper
4. Meanwhile bring a large pan of salted water to a rolling boil. Add then broad beans and cook for around 3mins (depending on size). Add the peas, samphire and asparagus and cook for a further minute. Drain and refresh in a bowl of ice water. You can pop the broad beans from their skin at this stage if you like – but this is completely optional
5. Drain the greens and place in a mixing bowl with the mint and pea shoots. Dress with the shallot reduction and a little olive oil
6. Transfer into serving bowls and top with the fried goat’s cheese and pine nuts

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