Goat's cheese, bean and basil salad

Serves: 6

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Total Time: 25

Prep Time: 15

Cook Time: 10

• 175 gram(s) each fine green beans and podded broad beans
• 3  spring onions
• 2  x 20g pack fresh young basil leaves
• 1 clove(s) garlic
• 140 ml (4½fl oz) olive oil
• 2 tablespoon(s) white wine vinegar
• A drizzle of honey or pinch of sugar to taste
• 3  x 100g goat's cheeses, sliced into rounds
• 6  thin slices sourdough bread, toasted

Method

1. Boil the green beans in salted water for 5min. Add the broad beans and cook a further 2-3min or until just tender. Drain and plunge into a bowl of iced water. Pop the broad beans out of their shells.
2. Finely slice the green tops of the spring onions and add to beans. Roughly chop the white ends.
3. In a blender, whiz together half the basil with the white spring onion, garlic, oil and vinegar. Season, then add honey or sugar to taste.
4. To serve, drain the beans and toss with remaining basil. Pile on individual serving plates and top with two or three slices of goat's cheese. Drizzle with the dressing and serve with hot toast on the side.
5. Prepare ahead Make up to the end of step 3 up to a day ahead, then complete recipe when ready to serve.

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