Green bean, walnut and goats’ cheese salad with Provençal Herb rice

Green bean, walnut and goats’ cheese salad with Provençal Herb rice

A simple summer salad that’s packed full of flavour, starring our Provençal Herb rice as the hero ingredient. Serve as it comes for a super satisfying vegetarian main, or alongside herby roasted chicken for a more substantial meal. 

Ingredient (serves 2):

  • 1 Nice Rice Provençal Herb rice pouch
  • Half a pack of fine green beans (washed and trimmed)
  • A large handful of walnuts
  • Half a small pack of fresh, creamy goats’ cheese
  • Small handful of fresh parsley (roughly chopped)
  • Knob of butter
  • Drizzle of quality runny honey
  • Extra virgin olive oil
  • Flaked sea salt
  • Freshly ground black pepper


1. Preheat your oven to 180°C (160°C in a fan-oven, or Gas Mark 4).

2. Rinse your green beans in cold water, drain and trim off the ends. Boil a large pan of salted water and cook the beans until just tender, but not soft (around 4 minutes). Drain well and leave to stand.

3. Meanwhile, spread the walnuts across a baking tray lined with greaseproof paper. Bake for 5-8 minutes until lightly browned, keeping a close eye on them to prevent them from catching. Remove from the oven and allow to cool for a couple of minutes, then roughly chop.

4. Take your Provençal Herb rice pouch and squeeze well to separate the grains. Tear a 2cm opening at the top of the pouch, then cook on full power in the microwave for 90 seconds until piping hot. Leave to stand for a minute before opening fully.

5. Whilst the rice is heating through, melt the butter in a large frying pan over a medium-high heat. Add the beans and toss until heated through (around 3 minutes). Throw in most of the walnuts and chopped parsley (reserving a little of each to garnish) and toss to coat the beans.

6. Turn off the heat, then tip the rice into the pan. Gently mix to combine with the beans.

7. Pour the rice and beans out onto a plate and top generously with the creamy goats’ cheese. Top with the remaining walnuts and parsley, before drizzling over the honey and quality olive oil. Finish with a sprinkle of salt and cracked black pepper.

8. Now it’s time to tuck in to some changemaking grains - enjoy!

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