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

Name: Broad bean crostini salad with black olive oil and iced goat’s cheese
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; 1 ciabatta loaf, cut into 8 x 1 cm thick slices; 1 tablespoon sherry vinegar; 12 fresh tarragon leaves; 100 g young rocket leaves; 750 g fresh broad beans, shelled; 100 ml extra-virgin olive oil; 1 firm, mature goat’s cheese; 1 firm, mature goat’s cheese; ½ garlic clove, crushed; 50 g black olives, stoned

Preparation info

Serve
4

Difficulty
Easy

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.

Ingredients

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

Gluten-free
Vegetarian

Method

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