Warm Bean Salad with British Brie

Serves 4


150g Somerset Brie
900g baby new potatoes
175g fine green beans, trimmed
finely grated zest and juice of 1 lemon
2 tbsp virgin olive oil
2 tbsp chopped fresh parsley
1 tbsp capers, rinsed
About a dozen black or green olives
1 bag crisp mixed salad leaves
freshly ground black pepper


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 boiling water. They will take 15 - 20 minutes. At the same time, cook the green beans in boiling 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 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.