Broad bean crostini salad with black olive oil and iced goat’s cheese

Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

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.


  • 1 firm, mature goat’s cheese
  • 50 g black olives, stoned
  • ½ garlic clove


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