A gorgeous salad with sunshine in every mouthful, plus goat's cheese croutes that really hit the spot
Ingredients
- 600g runner beans
- 50g pine nuts
- 180g cherry tomatoes, quartered
- 75g SunBlush tomatoes in oil, drained, cut lengthways into strips
- 25g rocket
- 3 x 100g small goat’s cheese rounds
- 12 thin slices French bread, cut on the diagonal from a baguette
- Olive oil, for drizzling
For the pesto dressing
- 1/2 tsp Dijon mustard
- 1 tsp white wine vinegar
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh pesto
Method
- 1. Bring a pan of lightly salted water to the boil. Top and tail the runner beans, then remove the strings from each side. Cut on the diagonal into 1cm slices. Drop into the boiling water and cook for about 5 minutes or until just tender. Drain, refresh in cold water, and drain well again.
- 2. Preheat the grill to high. Pop the pine nuts onto a baking tray and toast under the grill for 2 minutes, until golden. Set aside to cool.
- 3. Mix the runner beans, cherry and SunBlush tomatoes, pine nuts and rocket together in a bowl.
- 4. Make the dressing. Whisk the mustard and vinegar together, then slowly whisk in the oil. Stir in the pesto and season.
- 5. Discard the top and bottom of each cheese round and cut each into 4 slices. Grill the bread slices for 2 minutes. Turn over and grill for 1 minute, then drizzle with a little oil. Top each with a cheese slice, and grill until just beginning to melt.
- 6. Toss the dressing into the salad and spoon onto plates. Lay 2 warm cheese croûtes alongside each salad to serve.
Nutritional info
Per serving: 513kcals, 29.4g fat (10.6g saturated), 20.2g protein, 44.6g carbs, 8g sugar, 2g salt
Wine Recommendation
Wine note: Serve a cold, refreshing French Sauvignon Blanc here.