Recipe for Deep-Fried Goats Cheese on a Jumble of French Beans and Ro 
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Yield:
4 servings
Ingredients:
Amount Ingredient
GOATS CHEESE PARCEL ----------------
200 gm Goats cheese log, cut into 4
4 sht spring roll paste
1 x Clove garlic
50 gm Black olives
10 ml Olive oil
10 gm Anchovies
1 x Egg
----------------- DRESSING AND SALAD ----------------
200 gm French beans
200 gm Plum tomatoes
100 gm Shallots
100 ml Olive oil
20 ml Balsamic vinegar
Instructions:
Instructions: Puree the olives, garlic, anchovies and olive oil.

Top the pieces of goats cheese with the tapenade mixture and wrap in the spring roll paste, then seal with egg wash.

Blanch, refresh and split the french beans. Chop the tomatoes in to a 1cm dice and mix with finely chopped shallots. Mix in half of the olive oil and balsamic vinegar.

Chop the rosemary and mix with the remaining olive oil.

Deep-fry the goats cheese parcel until golden brown.

Sit the goats cheese on a bed of French beans and drizzle the rosemary oil and tomato dressing around.

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