Tomato, borlotti bean and Provençal goat’s cheese salad
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There is nothing complicated about Henry Harris's Provence-inspired tomato and goat's cheese salad recipe - just make sure to use the best possible produce to make it restaurant quality.
First published in 2015
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Ingredients
Metric
Imperial
- 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
SAVE RECIPE
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
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