If you love greens this recipe is definitely for you with the mixture of green beans, snow peas and sugar snaps served with a honey, tarragon and onion dressing this tasty salad is not one to miss.
Serves: 6
INGREDIENTS
400 grams round green beans
100 grams snow peas
100 grams sugar snap peas
Dressing
2 tablespoons white wine vinegar
1 teaspoon honey
½ teaspoon dried tarragon
2 cloves garlic, crushed
1/3 cup olive oil
½ very small red onion, very finely chopped
sea salt and freshly ground pepper
METHOD
Cook the beans, snowpeas and sugar snaps separately in boiling, well salted water until just tender. Drain and refresh in cold water and dry on kitchen towels.
Dressing: Whisk all the ingredients except the red onion in a bowl then stir in the onion and season.
To serve: Toss the beans and peas with the dressing then transfer to a serving bowl.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.