Broad bean and goats cheese salad

Light lunch or side dish, perfect for summer dining. Try swapping the goats cheese for feta for a change.

INGREDIENTS

500g baby broad beans (podded)
6 tbsp olive oil
1tsp Bart chervil
1/2 lemon (juice only)
3 spring onions (sliced)
200g goats cheese (cubed)
50g rocket leaves
CuisineMediterranean, British
SeasonSummer
IngredientsVeg, Cheese
LifestyleGluten Free, Vegetarian, Healthy
OccasionsFood with Friends, BBQ, Summer, Alfresco
CoursesQuick Creations, Easy, Sharing, Side dish
ServesServes 4
Cook Time5 Minutes
Prep Time10 Minutes
Broad Bean Goats Cheese Salad Chervil

METHOD

  1. Cook the beans in salted water for 3-4 minutes until tender. Drain thoroughly, then transfer to a bowl.
  2. Add the olive oil, chervil, lemon juice and season. Toss together and leave to cool.
  3. Stir in the cheese, then add the rocket and toss again and serve.

Broad bean and goats cheese salad

Light lunch or side dish, perfect for summer dining. Try swapping the goats cheese for feta for a change.

500g baby broad beans (podded)
6 tbsp olive oil
1tsp Bart chervil
1/2 lemon (juice only)
3 spring onions (sliced)
200g goats cheese (cubed)
50g rocket leaves
  1. Cook the beans in salted water for 3-4 minutes until tender. Drain thoroughly, then transfer to a bowl.
  2. Add the olive oil, chervil, lemon juice and season. Toss together and leave to cool.
  3. Stir in the cheese, then add the rocket and toss again and serve.

Products Used

BART3088 JAR SMALL CHERVIL

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