Serves 6 (or two greedy bums)
400g green beans
6 sheets of filo cut in half (should be reasonably sized squares)
350g goat cheese cut it up as you go
Honey – whatever you like best
hand full of thyme
2009 bacon lardons
1 shallot finely sliced
Boil the green beans just for a couple of minutes, keep them crunchy.
To make the parcels lay your filo on a flat surface, put a slice of the goat cheese in the middle, blob honey on and a few thyme leaves on top. Simple fold the pastry slices over and over until you have little square parcels. Filo is thin and tears easy so gently does it – use oil to make the filo stick together. Once you’re finished set them aside.
Once you’ve done that assemble the salad. Empty the bag of salad in to a big bowl, sprinkle over the shallots and pop on your slightly warm green beans.
Put your lardons in a lightly oiled, very hot pan. Once they are brown then remove them but keep the oil in the pan. Once you have removed your lardons, put your parcels in the same oil a minute or two each side will be enough to get them crunchy and melt the cheese.
This is sweet, sour, soft, crunchy, warm and creamy. It’s a fabulous salad and can serve up to 6 people. More if you plan ahead with the filo.
You can swap out the thyme for parsley or mint. Fresh herbs are always better.
Tomorrow for Eight Days of Salad we have Peach and mozarella with sweet chilli and tomato glaze.