Puree the olives, garlic, anchovies and olive oil. Top the pieces of goats cheese with the tapenade mixture and wrap in the spring roll paste, then seal with egg wash. Blanch, refresh and split the french beans. Chop the tomatoes in to a 1cm dice and mix with finely chopped shallots. Mix in half of the olive oil and balsamic vinegar. Chop the rosemary and mix with the remaining olive oil. Deep-fry the goats cheese parcel until golden brown. Sit the goats cheese on a bed of French beans and drizzle the rosemary oil and tomato dressing around. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (193g)|
|Recipe Makes: 4|
|Calories from Fat: 90 (33%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 56.9mg||18 %|
|Sodium 299.3mg||10 %|
|Potassium 460.1mg||12 %|
|Total Carbohydrate 36.5g||11 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 29.9g|
|Protein 9.7g||14 %|
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Calories per serving: 271
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