Mulvarra House | Workshop and Retreat Centre St Mullins

Green bean salad

Ingredients

  • 125 gr sugar snaps 
  • 125 gr green beans  (fresh or frozen)
  • 125 gr frozen peas
  • 2 handful of mixed leaves
  • ½ tsp coriander seeds
  • 1 tsp mustard seeds
  • ½ tsp nigella seeds
  • 1½ tbsp olive oil
  • zest of half a lemon
  • half a red chili, finely chopped
  • small clove of garlic, finely chopped
  • ½ small red onion, finely chopped
  • salt and pepper

METHOD

A crunchy, fresh salad with loads of flavour. You can leave out the chili or use a bit less if you like, but I think it needs the heat of a fresh chili. Nice as a side dish with any meal or serve for lunch. Delicious with a glass of cold white wine!

Serves 2 (lunch) or 4 (side dish)
Vegetarian and vegan

  • Blanch your sugar snaps, beans and peas for about 30 seconds in boiling water (you can do this from frozen). Plunge into ice-cold water to stop the cooking process. Drain and set aside.
  • Scatter your mixed leaves on a plate.
  • Add the drained greens.
  • In a small frying pan, heat the olive oil and add the mustard and coriander seeds. Take off the heat when the seeds start to pop.
  • Pour this over your leaves and greens.
  • Then top with the chili, garlic, red onion and nigella seeds.
  • Add salt and pepper to taste.

 

Ingredients

  • 125 gr sugar snaps 
  • 125 gr green beans  (fresh or frozen)
  • 125 gr frozen peas
  • 2 handful of mixed leaves
  • ½ tsp coriander seeds
  • 1 tsp mustard seeds
  • ½ tsp nigella seeds
  • 1½ tbsp olive oil
  • zest of half a lemon
  • half a red chili, finely chopped
  • small clove of garlic, finely chopped
  • ½ small red onion, finely chopped
  • salt and pepper

METHOD

A crunchy, fresh salad with loads of flavour. You can leave out the chili or use a bit less if you like, but I think it needs the heat of a fresh chili. Nice as a side dish with any meal or serve for lunch. Delicious with a glass of cold white wine!

Serves 2 (lunch) or 4 (side dish)
Vegetarian and vegan

  • Blanch your sugar snaps, beans and peas for about 30 seconds in boiling water (you can do this from frozen). Plunge into ice-cold water to stop the cooking process. Drain and set aside.
  • Scatter your mixed leaves on a plate.
  • Add the drained greens.
  • In a small frying pan, heat the olive oil and add the mustard and coriander seeds. Take off the heat when the seeds start to pop.
  • Pour this over your leaves and greens.
  • Then top with the chili, garlic, red onion and nigella seeds.
  • Add salt and pepper to taste.