Goats’ cheese and broad bean salad

(Serves 6)

Marinate the cheese a day in advance.

6 firm cheeselets (ġbejniet)
2 or 3 garlic cloves, peeled and sliced
1 teaspoon black peppercorns
250ml extra virgin olive oil
350g broad beans, shelled weight
Fresh thyme or summer savory leaves, finely chopped
1 to 2 tablespoons sherry vinegar

Put the cheeselets in a bowl with the garlic, pepper and olive oil, and marinate for 24 hours at least. When ready to assemble the salad, drop the beans into boiling water, and boil them for 3 or 4 minutes, slightly more if the beans are quite tough and mature. Drain, and rinse under cold water. Pop them out of their skins, and spoon onto plates. Place the marinated goats’ cheese on top. Mix the herbs with four tablespoons of the oil marinade and the vinegar. Spoon over the cheese and beans, and serve.

Cook’s note: Marinated goats’ or sheep’s cheese is a very good ingredient to have on hand. Put them in a preserving jar, add bay leaves, peppercorns, garlic, fennel, or what you will. Seal the jar, and keep refrigerated until required. Grilled goats’ cheese on toast, something of a culinary cliché at one time, is nevertheless, very tasty.