Warm bean salad with Somerset Brie

Try this delicious salad of warm fine green beans and tiny new potatoes with chunks of Somerset Brie as a starter, light lunch or healthy supper

Serves: 4
Calories per serving: 422

What you need:

• 225g (8oz) Somerset Brie
• 900g (2lb) baby new potatoes
• 175g (6oz) fine green beans, trimmed
• finely grated zest and juice of 1 lemon
• 2 tablespoons virgin olive oil
• 2 tablespooons chopped fresh parsley
• 2 tablespoons capers, rinsed
• about a dozen black or green olives
• 1 bag crisp mixed salad leaves
• Salt and freshly ground black pepper

What you do:

1. Remove the Somerset Brie from the refrigerator to allow it to come up to room temperature - it tastes better this way!
2. Put the potatoes on to cook in lightly salted boiling water. They will take 15 - 20 minutes. At the same time, cook the green beans in a little lightly salted water for about 4 - 5 minutes.
3. Meanwhile, whisk the lemon zest and juice with the olive oil and parsley in a large serving bowl. Stir in the capers and olives, then season with a little salt and plenty of black pepper.
4. Tip the warm beans and new potatoes into the dressing and leave to cool for about 10 minutes. Add the salad leaves. Cut the Somerset Brie into chunks, add them to the salad and toss everything together gently to mix. Serve at once.

Handy tip:

If you're planning to eat cheese in a salad, always remember to take it out of the refrigerator about 30 minutes before you need it. This allows the cheese to come up to room temperature, meaning that you will really be able to taste it!

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