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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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!