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Ingredients
- 200 gm Goats' cheese log, cut into 4
- 4 sht spring roll paste
- 1 x Clove garlic
- 50 gm Black olives
- 10 ml Extra virgin olive oil
- 10 gm Anchovies
- 1 x Egg
- 200 gm French beans
- 200 gm Plum tomatoes
- 100 gm Shallots
- 100 ml Extra virgin olive oil
- 20 ml Balsamic vinegar
- 10 gm Rosemary
Directions
- Puree the olives, garlic, anchovies and extra virgin olive oil.
- Top the pcs of goats' cheese with the tapenade mix 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 minced shallots. Fold in half of the extra virgin olive oil and balsamic vinegar.
- Chop the rosemary and mix with the remaining extra virgin olive oil.
- Deep-fry the goats' cheese parcel till golden.
- Sit the goats' cheese on a bed of French beans and drizzle the rosemary oil and tomato dressing around.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 4 servings | |
| Calories 561 | |
| Calories from Fat 358 | 64% |
| Total Fat 40.33g | 50% |
| Saturated Fat 5.88g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 35mg | 1% |
| Potassium 897mg | 26% |
| Total Carbs 40.35g | 11% |
| Dietary Fiber 14.2g | 47% |
| Sugars 2.09g | 1% |
| Protein 12.44g | 20% |
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