Starter	Easy	4	25 min

To make the falafel, place the drained chick peas, the goat’s cheese, coriander, juice of one lemon and the zest of two, salt and pepper into a blender.

• Pulse until the chickpeas start to break down to a coarse paste.
• Mould the chickpea and goat’s cheese paste into little patties and leave in the fridge to firm up while you prepare the next stage.
• Put the flour and polenta in 2 separate trays, crack the eggs into a bowl and gently whisk.
• Take the falafel and coat in the flour, dust off the excess before dipping it into the egg and then into the polenta.
• Make sure you have sealed all the gaps.
• Heat the oil to 170˚C (so a piece of bread fizzes when dropped in) and gently lay the falafel into the oil. Turn occasionally. Remove once golden brown.
• Drain on kitchen paper, season with salt and serve with a squeeze of lemon juice and a little Greek yoghurt.In a bowl, mix the Pélardon with the chives, pepper, walnuts and rocket leaves. Cut the ham into long strips and add to the mixture.