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.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.