Autumn salad with deep-fried chevin

March 24, 2015 (Last Updated: January 11, 2019)
Autumn salad with deep-fried chevin

This is the perfect autumnal salad – the fresh greens and root vegetables pair perfectly with the creamy chevin. Serve as the ultimate, heart-warming starter on a cooler evening.

HOT TIP: Replace the olive oil for the dressing with avocado oil – it’s high in omegas 3, 6 and 9.

Recipe by Vickie de Beer

Photograph by Lee Malan 

Autumn salad with deep-fried chevin recipe

Autumn salad with deep-fried chevin

Serves: 4
Cooking Time: 20 mins

Ingredients

  • DRESSING

  • 80ml olive or avocado oil
  • 45ml (3 tbsp) balsamic vinegar
  • 5ml (1 tsp) wholegrain mustard
  • 5ml (1 tsp) honey
  • salt and freshly ground black pepper, to taste
  • SALAD

  • 20g (2 tbsp) butter
  • 15ml (1 tbsp) honey
  • 8 sprigs of thyme, leaves only
  • 6 – 8 baby carrots, halved
  • 100g walnuts
  • CHEVIN

  • 3 x 100g rolls chevin (goat’s cheese)
  • 40g flour
  • 1 large egg, lightly beaten
  • 125ml (½ cup) fresh breadcrumbs
  • canola oil, for shallow frying
  • TO SERVE

  • a handful of fresh rocket
  • a handful of fresh baby salad leaves (radicchio, Swiss chard)
  • 250ml (1 cup) cooked beetroot, cut into wedges
  • 2 red apples, cored and thinly sliced

Instructions

1

Combine all of the ingredients for the dressing and set aside.

2

Heat the butter and honey in a small saucepan over medium heat. Add the thyme, carrots and walnuts, and fry until tender but not too soft. Remove from heat and set aside.

3

Slice the chevin rolls into 12 pieces. Dip each piece in a little flour, shaking off the excess. Coat with the egg and then roll in the breadcrumbs.

4

Heat the oil in a frying pan over medium heat. Fry the chevin cubes until golden on all sides. Drain on paper towel.

5

Arrange the rocket, salad leaves, beetroot and apple on a serving platter.

6

Just before serving, place the fried chevin cubes on top of the salad and serve with the dressing.

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