Ingredients Jump to Instructions ↓

  1. 400 gm each baby green beans and sugar snap peas, trimmed

  2. 1 bunch Dutch carrots (about 8), trimmed

  3. 4 radishes, cut into thin wedges

  4. 1 cup (loosely packed) flat-leaf parsley

  5. 8 thick sourdough bread slices

  6. 120 ml extra-virgin olive oil

  7. 160 gm goat's cheese, cut into 8 thick rounds (see note)

  8. 2 tsp Dijon mustard

  9. 2 tbsp white wine vinegar

  10. To scatter over: organic nasturtium and viola blossoms

Instructions Jump to Ingredients ↑

  1. Serves 4 Preheat grill to high. Blanch beans and sugar snap peas (30 seconds-1 minute), refresh, transfer to a bowl and set aside. Blanch carrots (1-2 minutes), refresh, combine with beans and peas, add radish and parsley and set aside.

  2. Place bread on a baking tray, brush with 40ml oil, season to taste and grill until just golden, turning once (1-2 minutes each side). Place goat's cheese on each slice and grill until golden and melted (1-2 minutes).

  3. Meanwhile, whisk mustard, vinegar and remaining oil in a small bowl, season to taste. Toss through salad, scatter over nasturtiums and violas, serve with goat's cheese toast.


Send feedback