First, make the quick pickle. Wash the radishes very well, cut them in half, then in quarters. Place in a bowl and add the rest of the pickling ingredients. Massage for a few seconds, cover and put in the fridge until needed.
To make the croutons, preheat the oven to 180˚C (fan forced). Place the sliced baguette on a tray and drizzle with olive oil. Put in the oven for 6-8 mins, then turn the pieces over and bake for an extra 5 mins or until golden. Make sure you keep an eye on them or they could burn. Take them out, break them apart into smaller chunks, sprinkle generously with the Summer Herb Salt, then set aside.
- Fill 2 small pots with water and a sprinkle of salt, bring to the boil over a medium-high heat. Place the pearl cous cous in one of the pots and the green beans in the other. They will take around the same amount of time to cook. Check the beans after 5-6 mins, you want them to still have a bite. Once you are happy with the cooking of the beans and the cous cous, drain them, run some cold water over them and set aside.
Drain your pickles and take the peppercorns out. Grab a big bowl and add all the vegetables, cous cous, cannellini beans, walnuts, and pickled radishes. Combine the dressing ingredients in a small bowl and whisk well to emulsify. Add to the salad and toss everything together well. Check the seasoning and add more olive oil and flaky salt if needed.
Place chunks of the goats cheese and croutons over the salad and serve.
