Breaded Goat Cheese with Wild Salad

Ingredients

• 150 g young dandelion
• 50 g wild garlic
• 0.5 bunch chervil
• 0.5 bunch scallions
• 150 g Yogurt (3.5% fat)
• 2 spritz lime juice
• 1 tsp Honey
• Salt
• Pepper
• 3 tbsp spelt whole‑grain flour
• 2 Eggs
• 1 tbsp Pumpkin seeds
• 80 g whole‑grain breadcrumbs
• 1 tsp herbs de Provence
• 12 small goat cheese rounds (40 g each)
• 2 tbsp olive oil

Instructions

1. 1.

   Wash and dry the dandelion and wild garlic. Rinse the chervil, shake off excess water, and pluck the leaves. Wash the scallions, dry them, and cut into rings. Mix yogurt with lime juice, honey, salt, and pepper; adjust seasoning.

2. 2.

   Sift flour onto a plate. Beat eggs in a shallow dish. Finely chop pumpkin seeds and mix with breadcrumbs and herbs de Provence, then spread on another plate.

3. 3.

   Coat each goat cheese round first in flour, then dip into the beaten eggs, and finally dredge in the breadcrumb mixture. Heat olive oil in a pan; fry the breaded cheese for 2 minutes on each side over medium heat.

4. 4.

   Arrange the salad and herbs on a plate, top with the fried goat cheese, and drizzle with the yogurt dressing before serving.