Warm Goats' Cheese, Lentil & Roast Tomato Salad

Preheat the oven to 160°C/ 140°C (fan)/ 325°F/ Gas 3

Keep your goats' cheese refrigerated until step 5

Add the puy-style lentils to a pot with 400ml [800ml] water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until tender

Once tender, drain in a sieve and return to the pot to cool 

Slice the cherry tomatoes in half 

Place them cut-side up onto a baking tray, drizzle with olive oil and a pinch of sugar 

Put the tray in the oven and bake for 20-25 min or until the tomatoes are starting to blister

Wash, dry, then roughly chop the rocket salad and set aside

Peel and thinly slice the shallot[s]

Peel and finely chop (or grate) the garlic 

Combine the chopped garlic, sliced shallot, ground cumin, mango chutney, 2 tbsp [4 tbsp] olive oil and 1 tbsp [2 tbsp] water

Season with salt and pepper – this is your dressing

Carefully slice the goats' cheese into 6 [12] even pieces – it will be quite soft, so be gentle

Mix the panko breadcrumbs with the nigella seeds – this is your breadcrumb-seed mixture 

Crack the egg[s] into a shallow bowl and whisk them lightly with a fork

Add 4 tbsp [8 tbsp] flour to another bowl and season with salt and pepper 

Carefully add the goats' cheese to the seasoned flour one by one

Place the floured cheese into the egg, and then the breadcrumb-seed mixture until evenly coated

Heat a large, wide-based pan, (preferably non-stick) with 4 tbsp [8 tbsp] vegetable oil over a medium heat

Once hot, carefully add the breaded cheese and cook for 1-2 min on each side until the outsides are golden

Once golden, transfer to kitchen paper to drain any excess oil 

Tip: you may have to do this in batches