If you love greens this recipe is definitely for you with the mixture of green beans, snow peas and sugar snaps served with a honey, tarragon and onion dressing this tasty salad is not one to miss.
Serves: 6
INGREDIENTS
400 grams round green beans
100 grams snow peas
100 grams sugar snap peas
Dressing
2 tablespoons white wine vinegar
1 teaspoon honey
½ teaspoon dried tarragon
2 cloves garlic, crushed
1/3 cup olive oil
½ very small red onion, very finely chopped
sea salt and freshly ground pepper
METHOD
Cook the beans, snowpeas and sugar snaps separately in boiling, well salted water until just tender. Drain and refresh in cold water and dry on kitchen towels.
Dressing: Whisk all the ingredients except the red onion in a bowl then stir in the onion and season.
To serve: Toss the beans and peas with the dressing then transfer to a serving bowl.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.