Preheat oven to 200°C. Mix together 60g dried breadcrumbs and 50g chopped roasted hazelnuts. In a separate bowl, lightly beat 1 medium egg. Slice 4 x 100g deep round goat’s cheeses in half horizontally. Working one at a time, dip a cheese portion into the egg, then press firmly into the breadcrumb mix, coating well. Arrange cut-side upon a baking tray lined with baking paper. Repeat with remaining cheese slices. Bake for 15 to 18 minutes.
Meanwhile, in a large serving bowl, toss together 150g pea shoots (or your favourite leaves), 2 finely sliced red apples (leave skin on), 2 tsp cider or red-wine vinegar, 2 tbsp extra-virgin olive oil and 50g chopped walnuts. Arrange the cheeses on a platter.
EACH SE RVING About 1 360kJ, 15g protein, 25g fat (10g saturated), 10g carbohydrate (4g sugars), 2g fibre.
GET AHEAD Coat goat’s cheese in the breadcrumb mix up to 5 hours ahead. Chill. Complete recipe to serve.