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Cyprus Goat Cheese and Peach Dressing
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Serves: 4
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Inspired by a dish I had in Cyprus. (figs can be substituted for the peaches.)
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Ingredients:
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- 1/3 cup couscous
- 2 tablespoons pine nuts, finely chopped
- 1 tablespoon all-purpose flour
- 1 large egg, beaten
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- 4 ounces goat cheese, cut in 1/4-inch round pieces
- Vegetable oil for frying
- Baby spinach leaves or your favorite salad greens
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Peach Dressing Ingredients:
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- 5 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 4 tablespoons orange juice
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- 1 teaspoon Nirmala's Kitchen Cumin, crushed
- 1 teaspoon Nirmala's Kitchen Brazilian Pink Pepper, crushed
- 1 teaspoon Nirmala's Kitchen Mysore Green Peppercorn, crushed
- 1 medium ripe peach, finely diced
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Directions:
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- lace the couscous in a bowl, and just cover with boiling water. Leave to soak for about 5 minutes, fluff with a fork and spread on parchment paper to dry for about 15 minutes; it should not be completely dry. Return to bowl, and add the pine nuts and season with salt and pepper.
- Roll each cheese slice on the flour, dip into beaten egg and roll in the couscous to coat completely. Wrap each coated cheese slice in plastic; wrap and chill for about 1 hour.
- To make the peach dressing, in a small bowl, whisk together olive oil, lemon and orange juice, cumin and peppercorn. Season with salt, toss in peaches, cover and set aside. Remove cheese from the refrigerator and remove plastic. Arrange salad on four plates.
- In a pan, add the vegetable oil and pan fry the cheese on both sides until golden. Place a slice on each plate and drizzle with the peach dressing.
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