Bean Peach Salad with Goat Cheese

Ingredients

• 500 g green beans
• 4 sprigs bean herb
• 2 ripe peaches
• 1 Organic lemon
• 1 tsp medium-hot mustard
• 4.5 tbsp olive oil
• 3 spring onions
• 200 g goat cheese (roll)

Instructions

1. 1.

   Wash, trim, halve or quarter the beans and cook with the bean herb in boiling salted water for 8–10 minutes. Drain, rinse with cold water and let drain well.

2. 2.

   Heat peaches briefly, cool, peel, halve, pit and cut flesh into strips.

3. 3.

   For the dressing wash lemon hot, pat dry, zest, squeeze juice. Mix 2 tbsp lemon juice with zest, mustard and 4 tbsp oil; season with salt and pepper. Wash spring onions, trim and slice thinly.

4. 4.

   Slice cheese into 1 cm thick rounds. Brush a baking dish with remaining oil and arrange cheese slices spaced apart. Bake in preheated oven at 200 °C (180 °C fan) for about 5 minutes.

5. 5.

   Gently toss beans with peach strips, spring onions and dressing; divide onto four plates and top with cheese. Serve immediately.