Yotam Ottolenghi cooks herb crusted goat’s cheese with tomato and basil salsa on Mediterranean Feast.

Yotam says: “When making this dish, make sure your oil is hot and you only fry a few pieces of cheese at a time.”

The ingredients are: 50g dried breadcrumbs, panko if you have it, 1 tbsp black sesame seeds, 1 tbsp white sesame seeds, 2 tsp chopped thyme, 1 tsp dried oregano, 2 tsp coriander seeds, lightly crushed, 600g young or semi mature goat’s cheese, rind removed and cut into 4cm chunks, 60g plain flour, 2 eggs, lightly beaten, 200ml olive oil, 200ml sunflower oil, 1 sprig of rosemary, 1 dried chilli and Salt and black pepper.

For the salsa: 2 red peppers, 1 medium red chilli, 1 garlic clove, 2 tbsp olive oil, 2 tsp red wine vinegar, 1 large beef tomato, diced ½ cm, 10g basil leaves, roughly torn and ½ small red onion, very finely diced.