Ingredients
- Serves 2-4
- 2 Tbsp almonds, toasted until brown
- ½ garlic clove, crushed with salt
- 1 Tbsp lemon juice
- 3 Tbsp olive oil
- 300g French beans, topped & tailed
- 200g fresh podded peas
- 200g tomatoes, roughly chopped
- ½ red onion, sliced thinly
- handful fresh parsley, roughly chopped
- 100g wild rocket
- Sea salt & cracked pepper
BEAN, PEA AND ROCKET SALAD
Method
- To make the dressing Crush the almonds in a pestle and mortar, add the garlic and lemon juice
- Mash this to a paste
- Slowly add the olive oil, combining all the ingredients
- To make the slaw Cook the French beans in boiling salted water for 2 minutes
- Add the peas and cook for a further 1 minutes
- Refresh immediately in cold water
- Drain
- Toss the beans, peas, tomatoes, onions in almond dressing and scatter over wild rocket
- Season with salt and pepper
- Toss lightly to combine and serve immediately
Comments
This is one of those salads which is perfectly in season in January. This salad will respond to many additions so mix it up a little!
Thanks to JANEFIELD HYDROPONICS, KAKANUI PRODUCE – soil grown tomatoes, and WAIRUNA ORGANICS – peas and beans, for providing the ingredients used in the demonstration at the market
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