Deep Fried Cambert and Apple Salad

• 80ml     Plain flour
• 2           Eggs, beaten
• 250ml   Panko (Japanese) breadcrumbs
• 200g     Camembert cheese, chilled
• 100g     Mixed salad leaves
• 1           Red apple, thinly sliced
• Oil, for deep-frying
• Streaky Bacon

• DRESSING
• 60ml     Olive oil
• 45ml     Wild Appetite Raspberry Sauce
• 30ml     Wild Appetite Raspberry Vinegar
• 10ml     Castor sugar

Method

Place flour, eggs and breadcrumbs in separate bowls.

Cut the camembert into 8 wedges. Dust the cheese wedges in flour, shaking off any excess.

Dip in the egg and roll in the breadcrumbs to coat.

Place on a tray and chill until required.

Dressing:

In a small jug, whisk all the ingredients together and season to taste.

In a large bowl, combine salad leaves and apple with half the dressing.

Heat the oil in a deep frying pan on medium until a few crumbs sizzle when added.

Fry the camembert for 3-4 minutes, turning until golden.

Remove with a slotted spoon and place on paper towel to drain.

Arrange salad on serving plates, top with the deep fried camembert and drizzle with the remaining dressing to serve.

 

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