Tempura Pepper Salad
150g chevin goat’s cheese
2 rosemary sprigs, finely chopped
2 thyme sprigs, finely chopped
salt and pepper
150g tempura flour
200ml iced water
1 each red, yellow and green sweet pepper
1ℓ sunflower oil for deep frying
50g baby salad leaves
baby tomatoes, chervil or parsley, to garnish
Whisk the goat’s cheese with the herbs, and season with salt and pepper.
Spoon into a large piping bag. Beat the tempura flour with the iced water to form a batter that’s a little thicker than a pancake mixture.
Season with salt and pepper.
Cut both ends off the peppers and remove the skin with a vegetable peeler. Remove the insides, slice the peppers lengthways, then flatten the pieces and slice them into large triangles or diamonds.
In a large pot, heat the sunflower oil to 180°C. Dip the sweet pepper pieces in the tempura batter and coat completely.
Carefully drop into the hot oil and fry until crisp, but still reasonably pale.
Remove the tempura peppers from the oil using a slotted spoon, and place them on a paper towel to drain. Arrange them on a plate and pipe the goat’s cheese mixture around them.
Place the salad leaves around the tempura, drizzle olive oil and balsamic glaze over them, and garnish with sliced baby tomatoes, chervil or parsley.
This recipe originally appeared in our 2014 Food Issue