Make this salad with as few or as many different vegetables as you like. Avocado, fennel and cooked broad beans are also delicious.
Serves: 8-10
INGREDIENTS
1 bunch asparagus, woody ends snapped off
200 grams green beans, stem end trimmed
100 grams each sugar snap and snow peas
1 cup edamame beans
2 Lebanese cucumbers, halved and thinly sliced
2 spring onions, thinly sliced
2 tablespoons olive oil
2 teaspoons white wine vinegar
sea salt and freshly ground pepper
small handful fresh dill or basil
¼ cup pistachio nuts, roughly chopped
Dressing
3 tablespoons sesame seeds, toasted
½ cup thick plain yoghurt
1 clove garlic, crushed
2 tablespoons olive oil
METHOD
Dressing: Grind the sesame seeds using a mortar and pestle then tip into a bowl. Add the remaining ingredients, season and whisk until smooth. Chill until ready to serve.
Bring a saucepan of well salted water to the boil and blanch each vegetable separately until al dente. Lift out with a slotted spoon and refresh in cold water. Place on a clean tea towel to drain.
Whisk the olive oil and vinegar in a large bowl and season.
Add all the vegetables and turn gently to coat.
Transfer to a large serving platter and drizzle with some of the yoghurt dressing. Scatter with the dill or basil and the pistachio nuts. Serve the remaining dressing separately.
Christmas Menu: Serve with a Miso, Mirin and Spring Onion Baked Salmon and Spiced Orange and Hoisin Glazed Ham to start. Herb-Crusted Fillet of Beef with Cherry Mostada or a Duck and Orange Salad with Smoky Orange Dressing for mains. Roasted Cherry Tomatoes with Mozzarella and Herb Dressing, Three Cheese and Truffle Stuffed Rolls and Crispy Roasted Potatoes and Fennel with Gremolata and Parmesan on the side. Ice Cream Bonbons and Lemon Meringue Cake to finish.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!