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4
Easy
By Paul Gayler
Published 2006
The new microplane-style graters are fantastic for shaving the iced goat’s cheese at the last minute for this dish. They are now readily available in most good cookery shops. Try to source a mature goat’s cheese for this recipe - it will really repay your efforts.
Wrap the goat’s cheese in a little parcel of tinfoil and place in the freezer for up to 2 hours until hard.
Place the black olives, half the garlic and 75 ml olive oil in a blender and blitz until coarsely chopped. Set aside.
Cook the broad beans in boiling salted water for 4-5 minutes and then drain. Using thumbs and forefinger push out the inner beans from the tough outer skin
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