Goat’s cheese and honey parcels with green beans
400g fine green beans, topped and tailed; 9 sheets filo pastry (two packs of ready-made pastry should be ample); 4tbsp vegetable oil
350g mild goat’s cheese (such as goat log), cut into 18 round slices; 18 x 1/2tsp set honey (preferably floral honey); 2tbsp thyme leaves, torn from the stem; 200g bacon lardons, chopped into very small dice (or 120g of lightly toasted walnuts for vegetarians); 4 large handfuls mixed baby leaf lettuce or oak leaf lettuce washed and dried; 1 shallot (preferably a banana shallot), finely diced.
For the dressing: 1tbsp red wine vinegar, 1tbsp walnut oil, 1tsp Dijon mustard.
1. Blanch the green beans in boiling water, rinse them in cold water until they are cold to the touch. They should be a little crunchy.
2. To make the parcels, cut the filo sheets in half lengthways so you have 18 sheets of pastry, then brush a little of the oil over each sheet of filo on both sides. Next, place a cheese round somewhere in the middle of each sheet and top it with half a teaspoon of honey and a pinch of thyme.
3. Fold the sheet up like a present, tucking in the ends as you go so you don’t wind up with any ‘open ends’. The melted cheese and honey will seal it later.
4. Fry the lardons in a large, dry frying pan. Once golden and cooked, remove them from the pan with a slotted spoon and drip-dry them on kitchen paper.
5. Fry the filo cheese parcels in the lardon pan for four minutes on each side, or until they turn golden.
6. Blend the dressing ingredients together in a clean jam jar and give a good shake. Arrange the salad leaves, shallot, lardons and beans in a large mixing bowl and toss with the dressing. Taste and season.