Ingredients

• 85g/3oz green beans
• trimmed
• 1 tbsp butter
• 1 tbsp caster sugar
• ½ pear
• cored
• peeled and sliced
• ½ carrot
• peeled and grated
• handful fresh coriander
• leaves only
• 30g/1oz Brie
• chopped
• 1 tbsp olive oil
• ¼ lemon
• zest and juice

Directions

• Bring a pan of salted water to the boil and blanch the green beans for two minutes. Drain and rinse under cold water
• then drain again.
• Heat the butter and caster sugar together in a small non-stick frying pan until the sugar has melted.
• Add the sliced pear to the pan and cook for two minutes
• or until well coated and caramelised but still holding its shape.
• In a bowl
• mix the carrot
• coriander leaves and Brie together and stir in the blanched green beans.
• Drizzle the green bean mixture with the olive oil and lemon juice and stir in the lemon zest.
• To serve
• pile the green bean mixture onto a serving plate and top with the caramelised pear.