This lovely, crunchy salad can be eaten warm or cold, and so can be made in advance, if desired. It makes a lovely accompaniment to grilled meat, fish or frittata. If you prefer a less strong dressing, then simply reduce the amount of mustard. To save time, buy ready trimmed green beans.
Cooking time: 10 minutes
Portions: 2-4
Ingredients:
Ingredients for dressing:
Preparation:
Place the green beans in a large saucepan, cover with water, and bring to the boil. Reduce the heat and simmer for about 6 minutes, then add the sugar snaps and continue to cook for a couple of minutes, until tender. Make sure not to overcook the vegetables. Drain and set aside. Meanwhile, finely slice the onion or shallot and set aside. Make the dressing. Finely chop the garlic and combine with the olive oil, vinegar, mustard and a little salt, to taste. Place the drained vegetables in a bowl, add the onion or shallot, and pour over the dressing to serve.
Pear and walnut salad The sweetness of pears gives us Easter vibes in this fresh…
This speedy soup is perfect for any fish lover who doesn’t want to spend ages…
This is a delicious, creamy soup, which goes really well with the crunchy olive pesto.…
Warming and comforting, this is my go-to soup during the autumn (fall) and winter, when…
This simple mushroom soup delivers all the taste of wild mushrooms without the price tag!…
This is a delicious, creamy soup made using frozen broad (fava) beans. The subtle, smoky…