Baby Greens with Fresh Raspberries and Goats' Cheese Cigars

"This is a delightful, crisp summer salad.  The warm crispy cigars with a melted goats’ cheese interior, add a little substance and ensure that you leave the table feeling satisfied. You can substitute the raspberries with blueberries or fresh figs."



For the cigars:

1½ cups soft goats’ cheese

½ cup mascarpone cheese

salt and milled black pepper

1 egg

1 tablespoon water

12 spring roll wrappers

2 cups vegetable oil

  • Mix together the goats’ cheese and mascarpone and season with a pinch of salt and pepper.
  • Spoon into a piping bag. (If you don’t have a piping bag, you can scoop the mixture onto the wrapper and mould it into a cylinder as you’re rolling it.)
  • Whisk the egg with the water for the egg-wash.
  • Working with one spring roll wrapper at a time, pipe a line of cheese 2 cm from the one edge, in a straight line, stopping 2 cm from the other edge.
  • Brush the edges lightly with egg-wash, and roll a small piece of wrapper over the cheese mixture.
  • Fold the sides over and roll into a tight cigar.
  • Repeat with the remaining filling.
  • Heat the vegetable oil in a shallow frying pan until hot but not smoking. Lower the cigars 3 to 4 at a time into the pan and cook until light golden brown and crispy.
  • Remove with a slotted spoon and drain on kitchen paper to absorb the excess oil.


For the salad:

Baby lettuce leaves

Raspberry Balsamic Vinaigrette

2 punnets fresh raspberries

  • Mix the baby lettuce with the vinaigrette.
  • Serve with the warm goats’ cheese cigars and garnish with fresh raspberries.