Pink peppercorns add a fruity, tangy bite to the salad and look like little jewels scattered over the top. If you can’t find edamame beans, substitute them with 400 grams blanched, peeled broad beans.
Serves: 6–8
INGREDIENTS
300 grams round green beans, stem end trimmed
250 grams frozen edamame beans
1 large fennel bulb, fronds reserved
2 tablespoons olive oil
1 clove garlic, crushed
2 teaspoons pink peppercorns
2 tablespoons sunflower seeds, toasted
sea salt and freshly ground pepper
Dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 clove garlic, crushed
METHOD
Dressing: Whisk the ingredients in a bowl and season.
Cook the green beans in plenty of boiling salted water until just cooked. Lift out with tongs and refresh in cold water. Drain well and dry on kitchen towels.
Add the edamame beans or broad beans to the boiling water and cook – the edamame beans for 4-5 minutes or the broad beans for 2 minutes. Drain and refresh in cold water then drain well.
Halve the fennel and slice thinly. Heat the oil in a sauté pan and cook the fennel and garlic with a good pinch of salt until crisp tender. Cool.
To serve: Combine all the vegetables in a large bowl and toss with the dressing and half each of the peppercorns and sunflower seeds. Transfer to a serving platter and scatter with the remaining pink peppercorns, sunflower seeds and the reserved fennel fronds.
Pink peppercorns are available at good food stores.
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