Deep-Fried Goats' Cheese on a Jumble of French Beans and Ro

Yield > 4
servings
Ingredients :
GOATS' CHEESE PARCEL
200 gm Goats' cheese log, cut into 4
4 sht spring roll paste
1 x Clove garlic
50 gm Black olives
10 ml Olive oil
10 gm Anchovies
1 x Egg
DRESSING AND SALAD
200 gm French beans
200 gm Plum tomatoes
100 gm Shallots
100 ml Olive oil
20 ml Balsamic vinegar
10 gm Rosemary
Method :
• Puree the olives, garlic, anchovies and olive oil.
• Top the pieces of goats' cheese with the tapenade
mixture and wrap in the spring roll paste, then seal with egg
wash.
• Blanch, refresh and split the french beans. Chop the
tomatoes in to a 1cm dice and mix with finely chopped
shallots. Mix in half of the olive oil and balsamic vinegar.
• Chop the rosemary and mix with the remaining olive oil.
• Deep-fry the goats' cheese parcel until golden brown.
• Sit the goats' cheese on a bed of French beans and
drizzle the rosemary oil and tomato dressing around.