Lisa Faulkner serves up a vegetarian delight with her goats’ cheese quenelles with pea, mint and radish salad on Saturday Kitchen Live.

Lisa says: “A lovely summer salad with added crunch and tang from breadcrumb-coated, deep-fried goats’ cheese.”

The ingredients are: vegetable oil, for deep-frying, 500g goats’ cheese, plain flour, for dusting, 1 free-range egg, beaten, 100g breadcrumbs, 400g fresh peas, 50g pea shoots, 3 breakfast radishes, thinly sliced on a mandoline, handful of mint leaves, chopped, 2 lemons, zest and juice, olive oil and salt and freshly ground black pepper.