Crumbed Goats Cheese with Lentil salad and Feijoa Vinaigrette

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Dice pumpkin 1cm; dice capsicum 2cm; mince garlic; peel shallots and cut into quarters; drain and rinse lentils; dice cheese 1.5cm. Set all aside.
2. Cut feijoas in half lengthways and place skin side down on first prepared tray. Sprinkle with thyme, drizzle with oil and roast (on top oven rack) for about 15 minutes, until tender. Set aside for 5 minutes to cool. Once cooled, scoop out flesh, transfer to a large bowl and whisk with oil, vinegar and mustard until smooth.
3. Toss pumpkin, capsicum, garlic, shallots and lentils in a large bowl with a drizzle of oil and season. Spread in an even layer on second prepared tray and place in oven for about 20 minutes, until tender. Once cooked, add to bowl with vinaigrette along with kale and toss to combine.
4. While veggies cook, place flour in a bowl, whisk eggs with milk in a second bowl and mix breadcrumbs with parsley in a third bowl. Coat each piece of cheese first in flour, then egg mixture, then breadcrumb mixture, shaking off excess as you go. Set aside.
5. Heat a drizzle of oil in a large fry-pan on mediumhigh heat and cook crumbed goat’s cheese for about 2 minutes, turning all sides, until golden.
6. To serve, divide lentil salad with feijoa vinaigrette between plates, top with crumbed goat’s cheese.