An easy recipe from Jill Dupleix’s ” Good Cooking”.
Ingredients
- 300 g fresh goat cheese in log form
- 600 g fine green beans topped but not tailed
- 100 g walnut halves
- sea salt & black pepper
Marinade:
- 100 ml extra virgin olive oil
- 1 tbsp walnut oil
- 2 shallots peeled and finely sliced
- 1 plump garlic clove flattened
- 1 tsp thyme leaves
- 1 tsp coriander seeds cracked
- 1 tsp fennel seeds
Servings:
Instructions
- Cut the goat cheese into thick slices and arrange on a platter in a single layer. Combine the olive and walnut oils, shallots, garlic, thyme, coriander and fennel seeds then pour over the cheese. Cover with a plastic plate and leave until ready to serve.
- Cook the beans in simmering salted water for 5 minutes until tender then drain. Toast the walnut halves in a hot dry pan until fragrant.
- Heat the grill and drain off a little marinade from the cheese. Toss the beans in it and season with salt and pepper. Arrange the beans on 4 serving plates.
- Gently lift the cheese slices onto a baking tray and grill until just melted. Place on top of the beans and spoon over remaining marinade.
- Scatter with the toasted walnuts and serve.
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