Goats' cheese quenelles with pea, mint and radish salad recipe
 A lovely summer salad with added crunch and tang from breadcrumb-coated, deep-fried goats’ cheese. vegetable oil, for deep-frying500g/1lb 2oz goats’ cheeseplain flour, for dusting1 free-range egg, beaten100g/3½oz breadcrumbs400g/14oz fresh peas50g/1¾oz pea shoots 3 breakfast radishes, thinly sliced on a mandolinehandful of mint leaves, chopped2 lemons, zest and juiceolive oilsalt and freshly ground black pepper vegetable oil, for deep-frying 500g/1lb 2oz goats’ cheese plain flour, for dusting 1 free-range egg, beaten 100g/3½oz breadcrumbs 400g/14oz fresh peas 50g/1¾oz pea shoots 3 breakfast radishes, thinly sliced on a mandoline handful of mint leaves, chopped 2 lemons, zest and juice olive oil salt and freshly ground black pepper Method Heat the oil in a deep-fat fryer to 180C/350F, or heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and goes brown when dropped into the oil. (Caution: Hot oil can be dangerous. Do not leave unattended.)Soften the goats’ cheese a little by beating it with a spoon. Shape it into quenelles using two tablespoons and roll them in flour.Dip them in the beaten egg and then roll them in breadcrumbs to coat.Deep fry for a few minutes or until the breadcrumbs are golden-brown.Remove from the oil using a slotted spoon and set aside to drain on kitchen paper.For the salad, cook the peas in a pan of boiling water for about 30 seconds, just enough to blanch them. (You can include a few whole pods too if you like.) Drain and put into a bowl of ice-cold water.Refresh the peashoots by dipping them in cold water. Drain them and put in a bowl along with the drained peas, radish, mint and lemon zest.In a jug, mix a little olive oil with a big squeeze of lemon juice and whisk together with salt and pepper to make a dressing.To serve, dress the salad and place the goats’ cheese quenelles on top. Heat the oil in a deep-fat fryer to 180C/350F, or heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and goes brown when dropped into the oil. (Caution: Hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep-fat fryer to 180C/350F, or heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and goes brown when dropped into the oil. (Caution: Hot oil can be dangerous. Do not leave unattended.) Soften the goats’ cheese a little by beating it with a spoon. Shape it into quenelles using two tablespoons and roll them in flour. Soften the goats’ cheese a little by beating it with a spoon. Shape it into quenelles using two tablespoons and roll them in flour. Dip them in the beaten egg and then roll them in breadcrumbs to coat. Dip them in the beaten egg and then roll them in breadcrumbs to coat. Deep fry for a few minutes or until the breadcrumbs are golden-brown. Deep fry for a few minutes or until the breadcrumbs are golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. For the salad, cook the peas in a pan of boiling water for about 30 seconds, just enough to blanch them. (You can include a few whole pods too if you like.) Drain and put into a bowl of ice-cold water. For the salad, cook the peas in a pan of boiling water for about 30 seconds, just enough to blanch them. (You can include a few whole pods too if you like.) Drain and put into a bowl of ice-cold water. Refresh the peashoots by dipping them in cold water. Drain them and put in a bowl along with the drained peas, radish, mint and lemon zest. Refresh the peashoots by dipping them in cold water. Drain them and put in a bowl along with the drained peas, radish, mint and lemon zest. In a jug, mix a little olive oil with a big squeeze of lemon juice and whisk together with salt and pepper to make a dressing. In a jug, mix a little olive oil with a big squeeze of lemon juice and whisk together with salt and pepper to make a dressing. To serve, dress the salad and place the goats’ cheese quenelles on top. To serve, dress the salad and place the goats’ cheese quenelles on top.