A beautiful mixture of beans and peas accompanied with hazelnuts, cranberries and a delicious orange dressing make the perfect winter salad.
Serves: 6–8
INGREDIENTS
200 grams podded broad beans
250 grams round green beans
150 grams snow beans
100 grams snow peas
100 grams sugar snap peas
1 cup podded edamame beans
70 grams hazelnuts, roasted
¼ cup dried cranberries
Orange dressing
4 tablespoons olive oil
1 clove garlic, crushed
2 tablespoons orange juice
sea salt and freshly ground pepper
METHOD
Bring a large saucepan of well salted water to the boil. Cook each vegetable separately until crisp tender then immediately plunge them into a large bowl of chilled water. This stops the cooking process and sets the colour. Drain well then dry on kitchen towels. Peel the broad beans and discard the skins.
Dressing: Whisk all the ingredients in a bowl and season.
To serve: Gently toss the vegetables with the dressing, hazelnuts and cranberries then transfer to a serving platter.
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126
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