500g Whole bread beans or 110g shucked broad beans
100g Fresh goat’s cheese
Freshly ground black pepper
Sea salt
Heat the oven to 180°C.
Trim the leaves off the beetroots (do not discard, use in a mixed leaf salad) rinse the beetroots
Dry and toss in the olive oil on a roasting tray and place in the oven to roast for 30 minutes
Shuck the broad beans and cook in a pan of boiling water for 3 minutes, drain and plunge into cold water to chill
Peel 1/3 of the individual beans out of their little jackets to reveal a bright green bean, place in a bowl, drain the remaining beans, and add to the bowl
Cut the roasted beetroots in half add to the bowl and toss with seasoning, cooking oil and juices
Transfer to a platter; crumble over the goat's cheese, adding a little more olive oil if wished.
