Green salad with crispy goat’s cheese bread
This is an easy and quick recipe for a green salad with a taste of fresh summery herbs and creamy, mild goat’s cheese. Serve it as a starter, an appetiser or as an accompaniment to a beautiful green summer menu or as a vegetarian dish.
Method
Gently mix the goat’s cheese with the fresh tarragon, 4 tbsp of olive oil and pepper.
Toast the bread and spread with the goat’s cheese.
Split the peeled cucumber lengthways and remove the seeds with a teaspoon.
Cut the cucumber into thick slices.
Whisk up the lemon juice, oil, salt and pepper, then toss the cucumber, salad leaves and beans in the dressing.
Serve the salad with the crisp goat’s cheese bread, drizzling a little oil on top if desired.
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