Tue, 1 April 2025
GOATS CHEESE & BLUE CHEESE BON BONS WITH HONEY ROASTED BEETROOT SALAD
Serves: 5 as starter / 4 as light lunch
Makes: 20 bon bons
Prep time: 30 minutes
Cook time: 25 minutes
INGREDIENTS
For the Bon Bons:
• 250g soft goats cheese
• 100g blue cheese
• 200g breadcrumbs
• 4 eggs, beaten
• Vegetable oil for frying
For the Hot Honey:
• 100ml honey
• 1 pinch chilli flakes
For the Roasted Beetroot:
• 400g cooked vacuum-packed beetroot, diced
• 2 tbsp honey
• 4 sprigs fresh thyme
• 100g walnuts
For the Citrus Dressing:
• Juice of ½ lemon
• Juice of ½ orange
• 1 tsp honey
• 1 tsp Dijon mustard
• 6 tbsp olive oil
• 1 garlic clove, microplaned
• Salt and pepper to taste
To Serve:
• 250g local mixed salad leaves
METHOD
1. Bon Bons:
• Mix goats cheese and blue cheese in a bowl until well combined
• Shape into 20 small balls (about 2-3cm diameter). Place on a lined tray and freeze for 15 minutes to firm up. Set up a breading station: flour, beaten eggs, and breadcrumbs
• Double-crumb each ball by dipping in flour, egg, breadcrumbs, then egg and breadcrumbs again. Chill until ready to fry
2. Hot Honey:
• Gently warm honey in a small pan. Add chilli flakes and let infuse. Set aside to cool
3. Roasted Beetroot:
• Preheat oven to 180°C fan. Place diced beetroot on a lined baking tray. Drizzle with honey and scatter thyme leaves. Roast for 15-20 minutes until edges are caramelized. Toast walnuts on a separate tray for 8-10 minutes until golden
4. Citrus Dressing:
• Combine citrus juices, honey, and Dijon in a bowl. Gradually whisk in olive oil to emulsify. Add grated garlic. Season to taste
5. Assembly:
• Deep fry bon bons at 180°C for 2-3 minutes until golden
• Arrange salad leaves on plates. Add roasted beetroot and toasted walnuts. Place 4-5 hot bon bons per plate. Drizzle with citrus dressing and hot honey. Serve immediately
Chef's Tips:
• Ensure cheese balls are well-chilled before frying for best results
• Can be prepared ahead up to the breading stage
• Adjust chilli in hot honey to taste
• Use a mix of different local leaves for texture and flavor variety
