- 50g/1¾oz fresh breadcrumbs
- 1 tsp fresh parsley, chopped
- 1 tsp fresh rosemary, chopped
- salt and freshly ground black pepper
- small goats' cheese crottin (button-shaped complete cheese), cut in half laterally
- ½ beef tomato, skinned and chopped
- 50g/1¾oz frozen broad beans, boiled
- 1 tbsp olive oil
- 2 tsp balsamic vinegar
- Preheat the grill to the highest setting.
- For the roasted goats' cheese, mix together the breadcrumbs, fresh parsley and fresh rosemary and season, to taste, with salt and freshly ground black pepper.
- Dip the cut side of the halved goats' cheese into the breadcrumb mix and press on well to ensure a good coating. Place onto a baking sheet and place under the grill for 6-8 minutes, or until melted slightly and turning golden brown.
- To make the salad, mix all the salad ingredients together in a bowl.
- To serve, place a pile of the salad onto a plate and place the roasted goats' cheese on top.