GREEN BEANS, ROAST PEARL ONIONS, CROUTON AND GOATS’ CHEESE

by chef Giles Edwards of La Tete

Serves 4

INGREDIENTS

Dressing

1t Dijon mustard

1t white wine vinegar

½ lemon, juiced

100ml olive oil

Green beans and onions

100g peeled shallots or pearl onions

200g green beans

100g goats’ cheese at room temperature

50g rocket

1 large handful of croutons

1 stem of picked mint

1t capers

METHOD

Dressing

1. Whisk all the ingredients, except the olive oil, together.
2. Add the oil slowly to make a lovely versatile mustard vinaigrette.

Green beans and onions

1. Preheat oven to 150°
2. Roast onions in olive oil, salt and pepper until soft and caramelized. (You might need to add a splash of water in the roasting tray at the beginning to help them along).
3. Top your green beans and blanch in salted water for about 4 minutes, or until tender.
4. Allow to steam dry (because if they’re still wet, the dressing will not adhere to the green beans).

PLATING

1. Place all the ingredients, except the cheese, in a bowl.
2. Dress appropriately with mustard dressing (you want it to be quite heavily dressed).
3. Divide equally amongst 4 plates. Scatter cheese over the top. (This is a rich starter that will be surprisingly filling and would also make a great accompaniment to any meal.)