Drunken Broad Bean Goats Cheese Salad Recipes

LEMONY BROAD BEANS WITH GOAT'S CHEESE, PEAS & MINT

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the hazelnuts onto a baking tray and roast for 12-15 mins until golden. Leave to cool. Cook the broad beans and peas in a pan of boiling water for 2 mins, then drain.
• Heat half the oil in a small frying pan over a low-medium heat and fry the shallots with a pinch of salt for 12 mins until softened. Remove from the heat and leave to cool.
• Roughly chop the cooled hazelnuts, then toss with the broad beans and peas. Add the mint, parsley, remaining olive oil, the lemon zest and juice and the cooled shallots. Season with black pepper and ½ tsp sea salt flakes.
• Spread the mixture over a large serving plate and top with the sliced goat's cheese. Drizzle with a little extra olive oil and scatter with torn mint leaves, then serve with chunks of crusty bread.

DRUNKEN GOAT CHEESE CRAB DIP

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter over medium-high heat in a large skillet. Once foaming, add the shallots and cook until softened, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the half-and-half and bring to a simmer. Whisk in the cream cheese in increments. Once incorporated and smooth, add all but 1/4 cup of the goat cheese in handfuls and whisk until melted. Remove from the heat and stir in the crabmeat and 2 tablespoons of the chopped parsley. Pour into a 1 1/2-quart casserole dish.
• Mix together the panko, remaining 1/4 cup grated cheese, remaining 2 tablespoons parsley and the paprika in a small bowl. Sprinkle the top of the dip with the mixture. Bake until bubbly and hot, 20 minutes. Serve with whole wheat pita chips.

SALAD OF FRENCH-STYLE GREEN BEANS AND GOAT'S CHEESE

Steps:

• Juice the lemon. Cut the beans diagonally into broad diamond shapes (any shape will do, but this just looks pretty). Blanch them in boiling water in circa 2 mins and immediately rinse in cold water. Cut the olives into chunks. Mix beans, olives, oil, and lemon juice, and add salt and pepper to taste.
• Crumble the cheese over the salad.