Tomato, borlotti bean and Provençal goat’s cheese salad

servings2
15 minutes

Ingredients

  • 1 Rove des Garrigues goat's cheese, or a young, fresh equivalent
  • 350g of heirloom tomato, mixed
  • 100g of borlotti, cooked
  • 4 mint leaves
  • 12 flat-leaf parsley leaves
  • 50ml of extra virgin olive oil
  • sea salt
  • pepper

Method

1
Wash the tomatoes, cut into wedges and place in a bowl. Season with sea salt and pepper and mix well. Leave to stand for 5 minutes, then add the borlotti beans
  • 350g of heirloom tomato, mixed
  • sea salt
  • pepper
  • 100g of borlotti, cooked
2
Cut the mint and parsley leaves into thin strips (julienne) and add the the bowl, along with the olive oil. Mix gently with your hands and divide between 2 shallow plates
  • 4 mint leaves
  • 12 flat-leaf parsley leaves
  • 50ml of extra virgin olive oil
3
Cut the goat's cheese in half, and place a half onto each salad. Finish with a grind of black pepper and a drizzle of olive oil, if desired
  • 1 Rove des Garrigues goat's cheese, or a young, fresh equivalent
  • pepper