Green Beans wrapped in Parma Ham and Goats Cheese

Ingredients

For the goats cheese' and Parma ham parcels

• 3-4 garlic cloves

• 4 tbsp extra virginolive oil

• 120g goats' cheese

• 1 lemon, zest only

• 1 tbsp chopped fresh chives

• 1 tbsp chopped fresh parsley

• pinchsalt

• 3 slices Parma ham

• 1 tbspbutter

For the green beans

• 100g green beans, trimmed

• 2 tbsp extra virginolive oil

• ½ lemon, juice only

• salt and freshly ground black pepper

For the dressing

• ¼ onion, finely chopped

• 1 tbspred wine vinegar

• 1 tbsp balsamic vinegar

• 1 tsp Dijon mustard

• 4 tbsp extra virgin olive oil

• pinch of salt

For the croutons

• 1 slice white bread, cut into 1cm cubes

• 1 tbsp extra virginolive oil

• pinchsalt

• 1 tbsp chopped fresh parsley

• 2 sprigs fresh thyme

Preparation method

1. Preheat the oven to 200C/400F/Gas 6.

2. For the goats' cheese and Parma ham parcels, place the garlic cloves onto a baking tray and drizzle over one tablespoon of the olive oil. Season with one pinch of the salt. Bake in the oven for 8-10 minutes, or until the garlic has softened. Remove from the oven and, when cool enough to handle, squeeze the soft garlic pulp from the baked garlic cloves and set aside.

3. In a bowl, mix together the goats' cheese, lemon zest, two tablespoons of the olive oil, the chopped chives, parsley, salt and the garlic pulp until well combined.

4. Lay the three slices of Parma ham onto a clean work surface. Place one tablespoon of the goats' cheese filling at one end of each slice, then roll the Parma ham slices up into sausage shapes to make parcels.

5. Heat the butter and the remaining oil in a frying pan over a medium heat. When the butter is foaming, add the goats' cheese and Parma ham parcels and fry for 1-2 minutes, turning occasionally, until crisp and golden-brown on all sides.

6. For the green beans, bring a pan of water to the boil, add the beans and cook for 2-3 minutes, or until tender. Drain well and refresh in cold water.

7. In a bowl, mix together the blanched green beans, olive oil and lemon juice until the beans are coated in the mixture. Season, to taste, with salt and freshly ground black pepper.

8. For the dressing, bring a pan of water to the boil. Suspend the finely chopped onion in a sieve over a sink and pour over the boiling water.

9. In a separate bowl, whisk together the blanched onion, red wine vinegar, balsamic vinegar, Dijon mustard, olive oil and the salt until well combined, then set aside.

10. For the croutons, heat a frying pan over a medium to high heat. Add the bread cubes and toast for 2-3 minutes, turning occasionally, until the bread cubes are crisp and golden-brown on all sides. Drizzle over the oil and sprinkle over the salt, parsley and thyme, stirring well to coat the croutons.

11. To serve, place the green beans in the centre of a serving plate. Arrange the three goats' cheese parcels on top of the beans. Drizzle over the dressing. Sprinkle the croutons around the edge of the plate.