Deep-fried goats' cheese on a jumble of french beans and ro
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | grams | Goats' cheese log; cut into 4 |
| 4 | Sheets spring roll paste | |
| 1 | Clove garlic | |
| 50 | grams | Black olives |
| 10 | millilitres | Olive oil |
| 10 | grams | Anchovies |
| 1 | Egg | |
| 200 | grams | French beans |
| 200 | grams | Plum tomatoes |
| 100 | grams | Shallots |
| 100 | millilitres | Olive oil |
| 20 | millilitres | Balsamic vinegar |
| 10 | grams | Rosemary |
Directions
GOATS' CHEESE PARCEL
DRESSING AND SALAD
Puree the olives, garlic, anchovies and olive oil.
Top the pieces of goats' cheese with the tapenade mixture and wrap in the spring roll paste, then seal with egg wash.
Blanch, refresh and split the french beans. Chop the tomatoes in to a 1cm dice and mix with finely chopped shallots. Mix in half of the olive oil and balsamic vinegar.
Chop the rosemary and mix with the remaining olive oil.
Deep-fry the goats' cheese parcel until golden brown.
Sit the goats' cheese on a bed of French beans and drizzle the rosemary oil and tomato dressing around.
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