I cannot say much for the weather this summer in the UK, but thankfully the farmers are benefitting from the rain and the cool temps haven't really stalled the veggie production. Stroud market yielded some real gems over the weekend so I threw together this delicious super-indulgent yet good-for-you dinner salad.

Ingredients

Fresh goats cheese (with herbs if you can find it)

Bread crumbs

One egg

Knob butter

Glug olive oil

Mixed organic greens

1/4 fresh red onion

2 small handfuls hazelnuts

Fresh beetroot (medium size)

Olive oil

Balsamic glaze

Method

The first step here is to prepare the beetroot. Trim the stalk, leaving about a centimeter. Keep the root intact and boil for abut 25 minutes. Remove and allow to cool to room temperature.

Next, separate the goats cheese into 6 mounds and delicately form into disks.

Crack the egg onto a small plate and lightly scramble with a fork. Dump a large handful of breadcrumbs onto to large plate and scatter across the surface.

Dip the goats cheese disks into the egg and coat, then transfer into the breadcrumbs and lightly press the crumbs into the surface of the cheese until covered on all sides.

When all disks are coated place them in the fridge for 20 minutes to chill.

Next, preheat the oven to 180c and toast two small handfuls of the hazelnuts for about 10 minutes or until they start to brown. Remove and cool to room temperature.

Wash and dry the greens then peel and slice the beetroot into half moon shapes (I use a pair of rubber gloves as the beets leave one hell of a purple stain). Thinly slice the red onion and combine all onto two large plates and set aside.

Remove the chilled goats cheese from the fridge.

Over a medium heat, melt a nob of butter and two tablespoons of olive oil into a non-stick frying pan.

Place the goats cheese disks into the pan.

Allow the breaded cheese to fry off and become crisp on one side (about 4 minutes) before turning over. Be sure to turn them delicately as the cheese is very soft and they can break easily. Place on a paper towel to drain.

Finally, dress the greens with some good quality olive oil and balsamic glaze. Sprinkle the hazelnuts over the top and then add the gorgeous golden warm goats cheese rounds.

Serve immediately and enjoy!