Put the mint, coriander, garlic, ginger, lemon juice, Greek yoghurt, tomato and garam masala into a mini food chopper and blend until you have a fine, uniform mass.

Set the oven to 250 degrees (conventional oven), then get out some aluminium foil.

Roll out a large double layer of the foil and place two spoonfuls of the marinade onto the foil that matches the size of the cheese.

Place the cheese cubes on top with a slight space between and then spread the rest of the marinade on top of the cheese.

Pack the cheese cubes in the foil and let them marinate for a minimum of 15 minutes in the fridge, and ideally for several hours if you have the time.

Remove the cheese from the fridge and place in the oven for 45 minutes.

While it is cooking, prepare the bean salad: Clean the beans and nip the ends if they are fresh and not frozen.

Put them in a bowl and pour boiling water over them. Leave them in the bowl for 4-5 minutes before draining off the water.

Place them in a dish and cut the apples into wedges and the avocado into cubes and serve them together with the beans.

Drizzle with olive oil and balsamic vinegar.

Chop the red chilli into fine slices, take the cheese out of the oven and garnish with the chilli.