Recipe

Broad bean and goat's cheese salad

Celebrate the warmer weather with this light, herby salad topped with goat's cheese and spiced almonds.

Dec 31, 2010 1:00pm
  • 10 mins cooking
  • Serves 4
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Ingredients

Broad bean and goat's cheese salad
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon hot paprika
  • 1/3 cup (55g) almond kernels
  • 1 egg white, beaten lightly
  • 1/4 cup (60ml) olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon finely chopped fresh mint
  • 1 cup (120g) fresh or frozen (thawed) shelled broad beans
  • 1 stalk celery (150g), trimmed, sliced thinly
  • 1/2 cup loosely packed fresh mint leaves
  • 1/2 small red onion (50g), sliced thinly
  • 120 gram soft goat's cheese, crumbled

Method

Broad bean and goat's cheese salad
  • 1
    Preheat oven to 200°C (180°C fan-forced). Grease and line oven tray with baking paper.
  • 2
    Combine spices in small shallow bowl. Dip nuts in egg white then in spice mixture to coat; place on oven tray.
  • 3
    Roast nuts about 10 minutes, stirring occasionally, until browned; cool.
  • 4
    Meanwhile, to make minted lime dressing, combine olive oil, lime juice and finely chopped mint in a screw-top jar; shake well.
  • 5
    Combine beans, celery, mint leaves, onion and dressing in medium serving bowl; sprinkle with nuts and cheese.

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