Ingredients:

225g (8oz) 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 tablespoons 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

Method:

1. Remove the 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.

(Serves 4)

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