Salad of goat’s cheese, French beans and peaches
Salad of French beans, peach and goat’s cheese. Photograph: Harry Weir
- Serves: 4
- Cooking Time: 30 mins
- Course: Starter
- Cuisine: Irish
- 2 x 220g packets of French beans, trimmed
- Juice of 1 lemon
- ½tsp caster sugar
- 100ml olive oil
- Salt and pepper
- 1 red onion, peeled and thinly sliced
- 1 soft rindless goat’s cheese log (150g)
- 2 ripe peaches
- 1tbs almonds, toasted
- A little fresh mint
1 Cook the beans in a large pot of salted water. Have some iced water at the ready. After two minutes on a rolling boil, lift one out and test, there should be just a slight crunch.
2 Drain the beans and plunge them into the iced water to cool, then drain again.
3 Whisk the lemon juice with the caster sugar and olive oil, then add salt and pepper to season.
4 Dress the beans and onions with the lemon vinaigrette and divide on to plates or a single platter.
5 Cut the goat’s cheese into rounds and place around the beans along with the peaches. Scatter the almonds and mint on top and serve.