Meals and Courses

  • 500 g (1 lb) fine green beans
  • 150 g (5 oz) goats' cheese, crumbled
  • 100 g (3½ oz) pecan nuts, toasted
  • 125 g (4 oz) baby rocket leaves
  • 1 large handful flat leaf parsley leaves
  • 3 tablespoons walnut oil
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 teaspoon caster sugar
  • 1 small garlic clove, crushed
  • salt and black pepper

Cook the beans in a saucepan of lightly salted boiling water for 3 minutes.

Drain the beans well and refresh under cold water. Drain again and pat dry. Put in a bowl with the goats' cheese, pecan nuts, rocket and parsley.

Make the dressing. Whisk the ingredients together in a small bowl. Add to the salad, toss well and serve.

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