For ➋150 g fresh goat cheese roll
150 g fine green beans
sea salt & freshly ground black pepper
2 tbs walnut halves, toasted
marinade:
2 tbs extra virgin olive oil
1 tbs walnut oil
2 shallots, finely sliced
1 garlic clove, squashed flat
1 ts fresh thyme leaves
1 ts coriander seeds, cracked
1 ts fennel seeds
Cut the goats' cheese into thick slices.
For the marinade, combine all the marinade ingredients (olive oil, walnut oil, shallots, garlic, thyme leaves, coriander seeds, fennel seeds) together in a bowl. Pour the marinade over the goats' cheese slices, cover, and leave for a few hours or overnight, turning once.
The next day, drain the goats' cheese and reserve the marinade, discarding the garlic.
Top the beans. Cook in simmering salted water for 5 m. Drain.
Toss the beans in 1 tbs of the reserved marinade and season with sea salt and freshly ground black pepper. Arrange the beans on two dinner plates.
Preheat the grill to medium. Transfer the goats' cheese to a sheet of foil and place under the grill for 2 m, or until just melted. Divide between the 2 plates, add 2 tbs of the marinade. Decorate with the toasted walnuts.
Serve with fresh toast.
For the marinade, combine all the marinade ingredients (olive oil, walnut oil, shallots, garlic, thyme leaves, coriander seeds, fennel seeds) together in a bowl. Pour the marinade over the goats' cheese slices, cover, and leave for a few hours or overnight, turning once.
The next day, drain the goats' cheese and reserve the marinade, discarding the garlic.
Top the beans. Cook in simmering salted water for 5 m. Drain.
Toss the beans in 1 tbs of the reserved marinade and season with sea salt and freshly ground black pepper. Arrange the beans on two dinner plates.
Preheat the grill to medium. Transfer the goats' cheese to a sheet of foil and place under the grill for 2 m, or until just melted. Divide between the 2 plates, add 2 tbs of the marinade. Decorate with the toasted walnuts.
Serve with fresh toast.
