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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.