Steamed Flat Beans and Brie Salad
The crunch of the beans, the crispiness of bacon and the ripeness of the brie offers a real earthy salad. This salad is best served warm so make the dressing first so all the components are ready to serve.
½ lemon, zest and juice
3 tbsp olive oil
1 tbsp fresh flat-leaf parsley, chopped
salt and freshly ground black pepper
250g flat beans, cut diagonally in to 3 cm pieces
50g lardoons or bacon bits
6 cherry tomatoes, halved
150g wedge brie cheese
handful of rocket
In a bowl mix the lemon zest, juice, 2 tbsp oil, parsley and seasoning for the dressing.
Place the beans into a steamer and cook for 4-6 minutes or until tender but still crisp.
Heat 1 tbsp oil in a small pan and cook the lardons or bacon for 3-4 minutes until beginning to crisp. Drain on a sheet of kitchen paper. Add the tomatoes to the hot pan and cook for 2-3 minutes or until they start to burst.
Add the beans, bacon and tomatoes to the dressing and toss gently.
Slice the brie into 6 and place 3 slices on each plate. Top with the bean, bacon, tomatoes and the dressing and a bundle of rocket.
Delicious served with crusty bread.
For added crunch add a handful of walnuts.
Substitute the brie with gorgonzola or dolcelatta.