Goats' Cheese Salad

Rinse the freekeh, add to a pot of plenty of cold water and bring to a boil

Boil for 20 min or until cooked through, but with a slight bite

Discard the ends, peel and cut the carrots lengthwise into long strips, then into baton sized pieces

Peel and chop the shallots finely

Remove the woody tops from the sugar snap peas

Slice the goats' cheese in half to form circular patties (approx. 1cm thick)

Combine the shallot, red wine vinegar, 1 tsp (2 tsp) of sugar and 1 tbsp (2 tbsp) of olive oil in a bowl

Season to your taste with salt

Mix well to form a dressing and set aside until step 7

Add one handful of flour to a shallow bowl or plate, and spread out

Add 50ml (100ml) of milk to a shallow bowl

Spread the breadcrumbs onto another plate

Coat one goats' cheese patty in the flour

Add to the milk and coat well

Roll in the breadcrumbs and coat well, including the sides

Repeat the process until all of the goats' cheese patties are well coated

Once the freekeh has been boiling for 12 min, add the carrot and cook for 8 min

Add 1-2 tbsp of olive oil to a pan over a high heat

Once the oil is hot, add the goats' cheese and cook for 1-2 min on each side, or until golden brown

Tip: To avoid over-colouring, remove the pan from the heat if necessary and continue to cook with the residual heat

Once the carrot is almost done, add the sugar snap peas to the freekeh pot and cook for 2 min, or until tender

Drain well

Coat the freekeh and cooked vegetables with the dressing

Season to your taste with salt and pepper