Green bean salad

green bean salad
Green bean salad
Print Recipe
This salad is so substantial it is a meal in itself. So much flavour. I have adapted it from the master of vegetables Yotam Ottolenghi. You have to get his book Plenty, it is a brilliant buy even for meat eaters. Make more than you need as it keeps for about 4 days and goes with just about anything!
Servings Prep Time
4 hungry people 20 minutes
Cook Time
5 minutes
Servings Prep Time
4 hungry people 20 minutes
Cook Time
5 minutes
green bean salad
Green bean salad
Print Recipe
This salad is so substantial it is a meal in itself. So much flavour. I have adapted it from the master of vegetables Yotam Ottolenghi. You have to get his book Plenty, it is a brilliant buy even for meat eaters. Make more than you need as it keeps for about 4 days and goes with just about anything!
Servings Prep Time
4 hungry people 20 minutes
Cook Time
5 minutes
Servings Prep Time
4 hungry people 20 minutes
Cook Time
5 minutes
Ingredients
main ingredients
dressing ingredients to be heated
rest of the ingredients
Servings: hungry people
Instructions
  1. In a small saucepan bring the oil, mustard and coriander seeds to the boil and cook rapidly until the seeds start to pop.
  2. Remove from the heat and pour into a heatproof dish to cool down.
  3. Bring a large pan of water to the boil.
  4. Fill a large bowl with cold water.
  5. Firstly put the beans into the boiling water. Bring back up to the boil and cook for 1 minute, add the sugar snaps, cook for 1 minute, then add the peas and cook for half a minute.
  6. Drain through a sieve or colander and then pour into the cold water.
  7. Drain again and then a little at a time, dry the veg on a clean tea towel and transfer to the serving bowl.
  8. Add all the other ingredients and pour over the oil mixture. Doesn't matter if its still a little warm. Season well and mix thoroughly.
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