Green Bean, Walnut and Goats’ Cheese Rice Salad
A simple salad that’s packed full of flavour.
Serves
2
Featuring
Provençal Herb Nice Rice
Ingredients
1x Nice Rice Provençal Herb rice pouch
Half a pack of fine green beans (washed and trimmed)
A large handful of walnuts
100g Rosary goat’s cheese
Small handful of fresh parsley (roughly chopped)
Knob of butter
Drizzle of quality runny honey
Extra virgin olive oil
Flaked sea salt
Freshly ground black pepper
All ingredients are available to purchase in our Farm Shop
Method
- Preheat your oven to 180°C (160°C in a fan-oven, or Gas Mark 4).
- Boil a large pan of salted water and cook the beans until just tender, but not soft (around 4 minutes). Drain well and leave to stand.
- Meanwhile, spread the walnuts across a baking tray lined with greaseproof paper. Bake for 5-8 minutes until lightly browned, keeping a close eye on them to prevent them from catching. Remove from the oven and allow to cool for a couple of minutes, then roughly chop.
- Tear a 2cm opening at the top of you Provençal Herb rice pouch, then cook on full power in the microwave for 90 seconds. Leave to stand for a minute before opening fully.
- Melt the butter in a large frying pan over a medium heat. Add the beans and toss until heated through (3 mins), then add most of the walnuts and chopped parsley (reserving a little of each to garnish) and toss to coat the beans.
- Turn off the heat, then tip the rice into the pan. Gently mix to combine with the beans.
- Add the rice and beans to a plate and top generously with your creamy goats’ cheese.
- Top with the remaining walnuts and parsley, before drizzling over the honey and quality olive oil.
- Finish with a sprinkle of salt and cracked black pepper.
