14 Dec 2012

Serves 4
PREP 20mins plus chilling
COOK 5mins

1/3 cup (50g) plain flour
2 eggs, lightly beaten
1 cup (70g) panko or fine fresh breadcrumbs
200g goat’s cheese
1 tsp honey
1 tsp Dijon mustard
grated rind and juice of 1 lime
50ml extra virgin olive oil
100ml peanut or rice bran oil
1.6kg seedless watermelon, peeled, cut into wedges
1 Lebanese cucumber, thinly sliced
1 cup small watercress sprigs


 Tips- I always keep crusts and leftover bits of bread in a container in the freezer. Buzz them in a food processor for super-fresh breadcrumbs.

• Watermelon works well with both salty and sweet flavours. Combine watermelon and a salty cheese, such as fetta, and serve with grilled quail, chicken or fish.

• Goat’s cheese comes in many guises, from soft and fresh to aged, ashed or dry varieties. If you’d prefer not to crumb and fry it, simply slice a nicely aged ashed goat’s cheese to serve with the salad.

Place flour, egg and breadcrumbs in separate bowls. Season each with salt and pepper.

2 Cut half of goat’s cheese into 2cm cubes. Dust cubes with flour, dip in egg, then press in breadcrumbs to coat. Transfer to a plate and chill for 30 mins.

3 Meanwhile, whisk honey, mustard, lime rind and juice in a small bowl, then whisk in extra virgin olive oil. Season and set aside.

4 Heat peanut oil in a deep-sided frying pan on medium to 175C, or until a cube of bread sizzles on contact. Cook fritters, turning, for 3 mins, until golden brown and crisp. Remove with a slotted spoon and drain on paper towel. Season immediately with a pinch of salt.

5 Divide watermelon wedges and cucumber slices between serving bowls. Use fingers to break up remaining goat’s cheese and add to salad. Drizzle with vinaigrette and season to taste. Top with goat’s cheese fritters and watercress sprigs. Serve.



Rate this item
(0 votes)
Last modified on Wednesday, 12 December 2012 05:00
Gary Mehigan

Hi my Fellow Food Obsessed,
I have finally done it! A website which brings all my projects together in one neat little package. My website will hopefully be a place you will visit regularly for ideas, advise, recipes, tips and information about what I am doing throughout the year. From Masterchef to my books, my restaurants and the wonderful brands I represent including Ariston, Citibank, Masterfoods & Brita Water Filters, and my favourite recipes to cook, places to eat, and anything else I think you might like to hear about.  So sign up to my newsletter, and we will send you updates when there are new things/stuff/food to share. So tell your family & friends, and join my food obsession. Happy Eating. Gary.

How to stay connected with Gary Mehigan


Gary Mehigan is represented by Chefsink. For media enquiries please contact Justine May
This email address is being protected from spambots. You need JavaScript enabled to view it..


Subscribe to my newsletter

Get the latest on news and offers direct to your email