Family friendly

Marinated goat's cheese and walnut salad

Name: Marinated goat's cheese and walnut salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 300g roll matured goat's cheese, cut into 1.5cm-thick slices; 100ml extra virgin olive oil; 1 tablespoon walnut oil; 2 eschalots, finely sliced; 1 garlic clove, smashed; 1 teaspoon thyme leaves; 1 teaspoon coriander seeds, cracked; 1 teaspoon fennel seeds; 400g baby green beans, topped, not tailed; 100g walnut halves

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Marinated goat's cheese and walnut salad

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The tang of soft goat's cheese teams beautifully with green beans and walnuts in this bistro classic.

300g roll matured goat's cheese, cut into 1.5cm-thick slices
100ml extra virgin olive oil
1 tablespoon walnut oil
2 eschalots, finely sliced
1 garlic clove, smashed
1 teaspoon thyme leaves
1 teaspoon coriander seeds, cracked
1 teaspoon fennel seeds
400g baby green beans, topped, not tailed
100g walnut halves

Method

1.

To marinate the cheese, arrange slices in a single layer on the base of a platter. In a small bowl, combine the olive oil, walnut oil, eschalot, garlic, thyme, coriander seeds and fennel seeds. Pour over the cheese, cover with plastic wrap and refrigerate for at least a few hours, preferably overnight.
2.

When ready to assemble, cook the beans in a saucepan of simmering, salted water for 5 minutes until tender, then drain. Toast the walnut halves in a dry frypan over high heat for 1-2 minutes until fragrant. Drain off a little of the goat's cheese marinade and toss the beans in it. Season with sea salt and pepper.
3.

Preheat an oven grill to high. Arrange the beans on four dinner plates. Gently lift the cheese slices onto a sheet of foil and place under the grill for 1-2 minutes or until just melted. Arrange on top of the beans, then spoon over remaining marinade. Scatter with walnuts and serve.