Herb Crumbed Goats’ Cheese with Crispy Pancetta and Dill

Steps

1. Potatoes and pancetta Preheat oven to 220°C. Dice potatoes 2cm and toss on a lined oven tray with a drizzle of oil. Season and roast in oven for 12 minutes. After 12 minutes, remove from oven, add pancetta and beans, then toss. Return tray to oven to cook for about 8 minutes, until pancetta is crispy and potatoes and beans are tender.
2. Crumb goats’ cheese Crumble goats’ cheese into a small bowl and shape into 6 cakes, about 1cm thick. Place flour, egg and French herb crumb in three separate bowls. Lightly whisk egg. Coat each cake first in flour, then egg, then crumb, shaking off excess as you go.
3. Prep salad Separate lettuce leaves and thinly slice cucumber. Toss in a medium bowl with walnuts and half the vinaigrette and season.
4. Cook goats’ cheese Heat a drizzle of oil in a large, non-stick fry-pan on medium heat. Cook crumbed cakes for 2-3 minutes each side, until golden. Drain on a paper towel.
5. To serve, Top salad with potatoes, pancetta, beans, goats’ cheese, dill and remaining vinaigrette.