Categories: May

Ingredients

• 2 x 100g logs mature goat's cheese with rind
• 100ml extra-virgin olive oil
• 1 tbsp walnut oil
• 1 large shallot, finely chopped
• 1 garlic clove, smashed
• 1 tsp fresh thyme leaves
• 1 tsp coriander seeds, cracked
• 1 tsp fennel seeds
• 400g fine green beans, topped but not tailed
• 100g walnut halves

Directions

1. Discard the rind from the ends of each cheese log, then slice each in half to make 2 thick rounds. To marinate, lay the 4 slices on a large plate. In a small bowl, combine the olive oil, walnut oil, shallot, garlic, thyme, corainder and fennel seeds. Pour over the cheese, cover with cling film and chill for at least a few hours or preferably overnight, turning once.

2. When ready to assmeble, cook the beans in a saucepan of simmering, salted water for 5 minutes until tender, then drain. Meanwhile, toast the walnut halves in a dry frying pan over a high heat for 1-2 minutes until fragrant. Roughly chop.

3. Drain a little of the goat’s cheese marinade into a bowl and toss the beans in it. Season.

4. Preheat the grill to high. Arrange the beans on 4 dinner plates. Gently lift the cheese onto a foil-lined grill tray or baking sheet and place under the grill for 2-3 minutes or until just melted. Arrange on top of the beans, then spoon over the remaining marinade. Scatter with the toasted wlanuts and serve.

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