Friday, 18 July 2014

Three Bean and Asparagus Salad

Sorry about the slightly iffy picture of this Three Bean and Asparagus salad; I made it last weekend when DS, DDIL and Gorgeous Granddaughter came round for lunch; everything else was already on the table so I didn’t have time to faff about. I was originally planning to do a cold lunch because I was expecting it to be warm and sunny – proper summer weather; needless to say it was cool and showery…grrr!

Anyway, we had the salad along with a Nut Roast Wellington and some of our crop of new potatoes from the garden cooked with olive oil and rosemary. Our potatoes have done really well this year – I think they enjoyed all the rain we had in May and June, unlike my tomatoes, poor things, which are looking as sick as a pig. Heigh-ho…you can’t have everything.

We’re having a heatwave for the next few days, apparently; it's about 4pm and I’m sitting here in the gloom with the shutters and windows closed to keep the heat out. It’s 29°C – ghastly! I might have to put my thinking cap on and come up with a few more salads to keep us cool.

150g fine green beans
125g fine asparagus
125g edamame beans
150g baby broad beans
100g feta
40g hazelnuts

1 tsp Dijon mustard
1 tsp runny honey
1 tbsp sherry vinegar
2 tbsp walnut oil
1 tsp lemon juice
ground black pepper

Roast the hazelnuts in the oven at 200C for five minutes then set aside to cool.

Put all the dressing ingredients into a small jam jar and shake like billy-o until emulsified.

Cook the green beans and asparagus together in boiling water for 1 minute; drain and run under cold water then drain well.

Cook the edamame beans and broad beans together for three minutes; drain and refresh in cold water then drain well.

Arrange the green beans and asparagus on a shallow serving dish followed by the edamame and broad beans.

Crumble the feta over the top and sprinkle with the chopped hazelnuts.

Drizzle over the dressing and serve immediately.

Serves 4 as a side dish.