- 50g/2oz goats' cheese, sliced from a 'log'
- olive oil, for drizzling
- salt and freshly ground black pepper
- ½ lemon, juice only
- large handful each of chervil, basil, parsley
- ¼ large potato, peeled, grated
- 25g/1oz butter
- salt and freshly ground black pepper
- For the salad, drizzle the goats' cheese with the olive oil and season with salt and freshly ground black pepper. Heat a frying pan, add the goats' cheese and fry for 1-2 minutes on each side until golden-brown.
- Mix the lemon juice, a drizzle of olive oil, salt and freshly ground black pepper in a bowl and add the herbs, tossing well to coat evenly.
- For the potato rösti, grate the potato into a dry clean tea towel and squeeze out the excess water. Melt the butter in a small frying pan, add the grated potato and press down with a spatula or palette knife. Season with salt and freshly ground black pepper. Fry until golden-brown on both sides, turning carefully.
- To serve, pile the herb salad onto a serving plate, place the potato rösti next to the salad and top with the warm goats' cheese.