Baked goats cheese with salad & warm marinated vegetables

I made this recently in college, I really liked how the crispy herb coating surrounding the outside contrasted with the hot melting goats cheese ,the wholegrain mustard dressed side salad lightened the over all dish.

You will need:

• One inch rounds of goat cheese, sliced and rind removed
• A bunch of freshly snipped chives
• One cup of white breadcrumbs
• Half a teaspoon of salt and white pepper
• One egg, Beaten
• One cup of flour, Sifted and lightly seasoned
• Two tablespoons of oil

For the marinated vegetables

• One courgette , diced
• One red pepper , deseeded and diced
• One yellow pepper, deseeded and diced
•  One clove of garlic finely minced
• Six fresh basil leaves ,
• Half a cup of rapeseed oil
• Half a cup of balsamic vinegar

Preheat oven to 200, Prepare the vegetables and allow to sit for awhile in the marinade , In a roasting tin spread them the vegetables out evenly make sure there not overcrowding in the roasting dish as they will steam rather than roast.
Bake in the oven for 15 minutes as they are cut quite small.
Remove the vegetables from the oven.
In three separate bowls , Sift flour and season slightly with salt and pepper, Then beat an egg for the egg wash then transfer to a bowl,followed by chopping fresh chives and combing them with the white breadcrumbs in another.
Simply slice the goats cheese into one inch rounds and remove the rind.
Coat in the flour, egg wash and breadcrumbs.
Allow to firm up in the fridge for 10 to 20 minutes.
In a saucepan heat two tablespoons of oil and fry the breaded goats cheese until golden on each side this should take about 2 to 3 minutes. Allow to bake in the oven at 180 for 5 minutes to keep warm.
Simply pick some fresh rocket leaves and dress lightly in some of the left over marinade and whisk in a teaspoon of wholegrain mustard if desired.
Neatly place the dressed rocket leaves onto the serving dish and spoon on the roasted vegetables and top with the baked goats cheese.