Combine goat’s cheese and chives in a bowl.
Make a slit on one side of the chillies, and remove seeds and veins. Stuff chillies with goat’s cheese mixture, and set aside.
Half-fill a large saucepan or deep fryer with oil to 160C.
Meanwhile, place flour, egg and breadcrumbs into 3 separate bowls. Dust chillies with flour, shaking off any excess, then dip into egg, followed by the breadcrumbs.
Deep fry chillies for 4-6 minutes until golden and chilli is tender. Remove with a slotted spoon, and drain well on paper towel. Season with salt and pepper.
Meanwhile, combine cucumber, tomatoes and salad leaves in a bowl. Drizzle with oil and season to taste with lemon juice, salt and pepper.
To serve, divide chillies among plates and serve with salad.

MasterChef

Goat’s Cheese Stuffed Chilli Peppers