serves 4
ingredients
250g/9oz goat’s cheese
1 bunch of watercress leaves
1 tablespoon chopped fresh
tarragon
1 tablespoon chopped fresh
flat-leaf parsley
2 spring onions, finely sliced
75g/3oz peas
100g/4oz broad beans, skinned
4 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon freshly grated
Parmesan cheese
salt and ground black pepper
• Preheat the grill until hot. Cut the
goat’s into thick slices, and season
with salt and pepper. Cook under
the grill for 3–4 minutes until the
cheese starts to melt.
• Toss the herbs with the spring
onions, peas, broad beans, oil,
lemon juice and Parmesan. Season
with salt and pepper.
• Top the salad with the goat’s
cheese, and serve straight away.
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