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Royal Crest


Croustillant of Goats Cheese with Herb Salad and Parsley Oil


(per person)
  • 1/3 Tymsboro Goats Cheese
  • 1 sheet of spring roll pastry
  • Egg wash
  • Herb salad - parsley, chervil, tarragon, frisée, rocket
  • walnut bread
  • 1/2 bunch parsley
  • 1/4 litre olive oil or Mediterranean Olive Oil 


  1. Spread out sheet of spring roll pastry, scatter a few parsley leaves on top. Brush with a little egg wash and place slice of goats cheese on top of this. 
  2.  Wrap the pastry around the cheese to form a parcel, remove any excess pastry with knife.
  3. Place parcels in a hot pan with a little oil, colour on all sides.  
  4. Place in the oven for 2-3 minutes until the cheese is soft.
  5. Season the herb salad with a little olive oil and salt, place in centre of plate.
  6. Place the crousillant on top of the salad, drizzle parsley oil around.
  7. Garnish with walnut bread and Parsley oil - blanch leaves in boiling water, place in a liquidizer and blend with the oil until smooth.
  8. Pour into a strainer lined with a cloth or muslin. Let oil drip through and then decant liquid.