You’ll Need
For the Goat's Cheese
200g soft goat's cheese log
60g plain flour
2 eggs, beaten
100g panko breadcrumbs
1 tsp dried thyme
½ tsp garlic powder
Oil spray
For the Salad
2 cooked beetroot, cut into wedges
1 tbsp extra virgin olive oil
40g walnuts, roughly chopped
Large handful rocket
Sea salt
Freshly cracked black pepper
Hot Honey Dressing
2 tbsp honey
½ tsp chilli flakes
1 tsp balsamic vinegar
To Finish
Fresh thyme leaves
Cracked black pepper
Balsamic glaze
Optional but Dangerous
Candied pecans
Crumbled crispy pancetta
Orange zest
Truffle honey
Method
Preheat your air fryer to 190°C.
Slice the goat's cheese into 8 thick rounds.
Place the flour into one bowl.
Beat the eggs in a second bowl.
Mix together the panko breadcrumbs, dried thyme and garlic powder in a third bowl.
Coat each round of goat's cheese in the flour, then the beaten egg, then the breadcrumb mixture, pressing the coating on firmly.
Place the coated cheese into the fridge for 15–20 minutes to help the coating set.
Meanwhile, toss the beetroot with the olive oil, a little sea salt and black pepper.
Place into a small foil tray and air fry at 190°C for 6–8 minutes until warmed through and lightly caramelised.
Scatter the walnuts into the tray during the final 2 minutes to toast them.
Arrange the chilled goat's cheese rounds in a single layer inside the air fryer basket.
Lightly spray with oil.
Air fry at 190°C for 6–8 minutes, turning carefully halfway through, until the coating is crisp and golden while the centre becomes soft and creamy.
Meanwhile, gently warm the honey before stirring in the chilli flakes and balsamic vinegar.
Arrange the rocket onto serving plates.
Top with the warm beetroot and toasted walnuts.
Place the crispy goat's cheese on top.
Drizzle generously with the hot honey.
Finish with fresh thyme, cracked black pepper and a light drizzle of balsamic glaze.
Serve immediately while the cheese is beautifully molten inside.