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  • Australian Women’s Weekly NZ

    Maggie’s autumn harvest

    Mar 23, 2022 4 minutes
    “There’s just enough cream in the sauce to make it truly luscious and a tad old-fashioned, which I love.”
    - maggie

    Pan-fried goat’s cheese with walnuts, pomegranate & mint

    SERVES 4 PREP & COOK TIME 30 MINUTES (+ STANDING TIME)

    8 preserved vine leaves
    1 tablespoon verjuice
    500g goat’s cheese
    ¼ cup (60ml) extra virgin
    olive oil
    1⁄3 cup (35g) walnuts, roasted, skinned and
    chopped
    ½ fresh pomegranate, arils removed
    2 tablespoons fresh
    mint leaves, torn

    1 Place vine leaves in a bowl of water and leave for a half an hour to rinse salt. Discard water, dry and then drizzle with verjuice.

    2 Divide the goat’s cheese into 8 portions. If vine leaves are large cut in half, wrap the goat’s cheese in the vine leaves, trim any excess leaf.

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