Crumbed buchette, harissa-grilled chicken and barley salad with a creamy basil dressing

Crumbed buchette, harissa-grilled chicken and barley salad with a creamy basil dressing

Crumbed goat’s cheese is wonderful! It goes crisp on the outside, while keeping the cheese inside soft and creamy.

Crumbed buchette, harissa-grilled chicken and barley salad with a creamy basil dressing

Serves: 4

Ingredients

  • HARISSA-GRILLED CHICKEN

  • 30ml (2 tbsp) harissa paste
  • 2 (about 315g) large skinless and deboned chicken breasts, sliced
  • 15ml (1 tbsp) olive oil
  • 2,5ml (½ tsp) salt
  • 2,5ml (½ tsp) sugar
  • DRESSING

  • 175g plain yoghurt
  • 80ml (1/3 cup) mayonnaise
  • 25g fresh basil leaves
  • 1 (about 25g) spring onion, chopped
  • 15ml (1 tbsp) red wine vinegar
  • 15ml (1 tbsp) chives, finely chopped
  • 5ml (1 tsp) garlic, peeled and finely chopped
  • 2,5ml (½ tsp) sugar
  • salt and freshly ground black pepper, to taste
  • SALAD

  • 180g pearl barley
  • 750ml (3 cups) chicken stock
  • 15ml (1 tbsp) tomato paste
  • 2,5ml (½ tsp) sugar
  • 15ml (1 tbsp) red wine vinegar
  • 150g strawberries, sliced
  • 1 (about 230g) large avocado, peeled, pitted and diced
  • 1 (about 25g) spring onion, finely chopped
  • 40g watercress
  • CRUMBED BUCHETTE

  • 190g Pépé Charlot Buchette (or chevin goat’s-milk cheese)
  • 60ml (¼ cup) cake flour, seasoned
  • 3 large eggs, lightly whisked
  • 110g panko crumbs
  • oil, to shallow-fry

Instructions

1

For the harissa-grilled chicken, combine all of the ingredients and refrigerate to marinate, at least 15 minutes.

2

Heat a griddle pan until smoking hot. Fry the chicken for 2 minutes on each side until cooked through.

3

For the dressing, place all of the ingredients in a food processor and purée until smooth. Season to taste.

4

For the salad, place the barley, stock, tomato paste and sugar in a pot and bring to a boil. Simmer until tender, 20 minutes. Stir in the red wine vinegar, cover with a lid and allow to cool. Once cool, toss in the strawberries, avocado, spring onion and watercress.

5

For the crumbed cheese, cut the log into 8 equal discs. Dip each one in the flour, then in the beaten eggs and, lastly, coat in the panko crumbs. Dip into the eggs again and finish off with another layer of panko crumbs. Make sure this last layer is packed on really tightly.

6

Heat the oil in a frying pan. Once hot, fry the crumbed cheese until crisp and golden, about 1 minute on each side. Drain on paper towel.

7

Serve the crumbed cheese pieces atop the salad with the dressing on the side.

Notes

If the cheese discs feel a bit soft after coating them and you are worried they might fall apart during frying, refrigerate them for at least 15 minutes. This will firm up the cheese and ensure easy cooking.

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