Saturday, June 7, 2008

Broad Bean, Pea And Goat’s Cheese Salad

Broad Bean, Pea And Goat’s Cheese Salad
serves 4

250g/9oz goat’s cheese
1 bunch of watercress leaves
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh flat-leaf parsley
2 spring onions, finely sliced
75g/3oz peas
100g/4oz broad beans, skinned
4 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon freshly grated Parmesan cheese
salt and ground black pepper

• Preheat the grill until hot. Cut the goat’s into thick slices, and season with salt and pepper. Cook under the grill for 3–4 minutes until the cheese starts to melt.
• Toss the herbs with the spring onions, peas, broad beans, oil, lemon juice and Parmesan. Season with salt and pepper.
• Top the salad with the goat’s cheese, and serve straight away.

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