Warm Bean Salad with British Brie
(Serves 4)
Try this delicious salad of warm fine green beans and tiny new potatoes with chunks of Somerset brie as a starter, light lunch or healthy supper.
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Somerset Brie: tasty as a starter, light lunch or healthy supper | What do I need?
225g (8oz) Somerset brie
900g (2lb) baby new potatoes
175g (6oz) fine green beans, trimmed
1 lemon, finely grated zest and juice
2 tbsp virgin olive oil
2 tbsp fresh parsley, chopped
2 tbsp capers, rinsed
Dozen black or green olives
Salt and freshly ground black pepper
1 bag salad leaves, crisp mixed
What do I do?
Remove the Somerset brie from the fridge to allow it to come up to room temperature - it tastes better this way.
Put the potatoes on to cook in lightly salted boiling water. They will take 15-20 minutes.
Aga cooking
2, 3 and 4 oven Aga:
Bring the potatoes up to the boil and simmer for 3-4 minutes, drain off all the water and transfer to the simmering oven for 15-20 minutes.
At the same time, cook the green beans in a little lightly salted water for about 4-5 minutes.
Aga cooking
2, 3 and 4 oven Aga:
Cook on the hotplates.
Meanwhile, whisk the lemon zest and juice with the olive oil and parsley in a large serving bowl.
Stir in the capers and olives, then season with a little salt and plenty of black pepper.
Tip the warm beans and new potatoes into the dressing and leave to cool for about 10 minutes. Add the salad leaves. Cut the Somerset Brie into chunks, add them to the salad and toss everything together gently to mix. Serve at once.
Cook's tip
If you're planning to eat cheese in a salad, always remember to take it out of the refrigerator about 30 minutes before you need it. This allows the cheese to come up to room temperature, meaning that you will really be able to taste it.
For more information and recipes using low-fat cheeses visit the British Cheese Board online.
For more information on how to use cheese in a healthy diet visit the
Food Standards Agency online. |
