Goat cheese with green beans and walnuts

Ingredients for 4 servings:

• 300 g fresh goat cheese (preferably a round piece)
• 600 g beans, green, thin
• 100 g walnuts
• 100 ml olive oil
• 1 tbsp oil (walnut oil), alternatively replace with olive oil
• 2 spring onions, finely chopped
• 1 garlic clove(s)
• 1 tsp thyme, fresh
• 1 tsp coriander, crushed
• 1 tsp fennel seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Cut the goat’s cheese into slices about 1-2 cm thick and place them side by side in a small bowl. Mix together the olive oil, walnut oil, finely chopped spring onions, garlic, coriander, thyme, and fennel. Pour over the goat cheese slices. Cover with plastic wrap and let marinate for at least an hour. Trim the ends of the green beans, cook in salted water for about 5-7 minutes until al dente, and drain through a sieve. Toast the walnut halves in a pan without oil. Preheat the oven to the broiler. Carefully remove the cheese from the marinade and place it on a piece of aluminum foil. Pour about a third of the marinade into a pan and briefly toss the beans in it. Season with salt and pepper to taste. Then transfer the beans to the plate. Place the cheese on the aluminum foil under the hot broiler until it begins to melt (careful not to overcook it). Then place the cheese on top of the beans, pour over the remaining marinade, and serve sprinkled with the walnut halves. A fruity New Zealand Sauvignon Blanc from the Marlborough region goes perfectly with this.