Tomato, borlotti bean and Provençal goat’s cheese salad

PT15M

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Ingredients

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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
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
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
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