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Minty green bean and goats cheese salad

By Sophie E on 11th Jul, 2014

Minty green bean and goats cheese salad

Method

  1. Chop the ends off your green beans and cook them in boiling salted water for 5 minutes. Drain.
  2. Put the pine nuts in a frying pan (no oil needed) and fry gently on a low-medium heat until brown, shaking the pan occasionally to brown them on all sides.
  3. Meanwhile whisk the olive oil, lemon juice and garlic in a jar.
  4. Now put the green beans in an attractive bowl, crumble over the goats cheese, sprinkle the pine nuts and sliced mint leaves on top and pour over the dressing. 
  5. Toss the salad gently before serving.

Recipe Notes

  • Try this with a Loire or South African Sauvignon Blanc.
  • For vegetarians: ensure the goats cheese you choose is made with a vegetarian rennet – some are not.
  • To keep the green beans really vibrant green, put them in cold water straight after draining.
  • An easy way to mix dressings is to use a recycled jam jar or Tupperware container with a lid. Simply shake and open!
salad  / picnic  / green vegetable  / cheese  / buffet
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