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Green bean and chabis goat’s-milk cheese salad with lime zest
| Recipe by: | Abigail Donnelly |
| Serves: | 2 |
| Prep time: | 20 minutes |
| Cooking time: | 2 |
- extra virgin olive oil, for frying
- 4 ciabatta rolls, torn into small chunks
- 2 cloves garlic, slivered
- 10 g fresh sage leaves
- 100 g raw walnuts
- 200 g green beans, halved lengthways
- 2 x 100 g logs Chabis goat’s-milk cheese, cut into wheels
- zest of 1 lime
- sea salt and freshly ground black pepper
Cooking Instructions
Place a pan over a medium heat.
Drizzle with a little olive oil then fry the ciabatta chunks until golden.
Remove and drain on paper towel.
Add another drizzle of olive oil then gently fry the garlic, sage leaves and walnuts. In another medium-hot pan drizzled with olive oil, fry the green beans until crunchy.
Toss together all the ingredients, top with wheels of goat’s-milk cheese and sprinkle with lime zest.
Season to taste.
Per serving: 4387.6kJ, 34.4g protein, 78.5g fat, 50.9g carbs
Cook's note: I'm always on the lookout for new salads. This one offers a great way to dress up a bowl of crunchy green beans.
Wine: Oak Valley Sauvignon Blanc 2007
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