Green bean salad
INGREDIENTS
50g soft goat’s cheese
1 clove garlic, crushed
1⁄4 –1⁄2 teaspoon prepared wasabi
1 cup buttermilk
1 avocado, peeled and roughly chopped
finely grated zest of 1 lemon
1⁄4 cup basil leaves plus extra to garnish
sea salt and white pepper
METHOD
1 kilo of beans and peas made up of sugar snap peas, slim green beans, snow peas and edamame beans (Japanese soy beans), equal quantities of two, three or four types.
Bring a pot of well salted water to the boil and blanch each type of bean separately until al dente. Refresh in iced water to set the colour, then drain well. Combine the beans and set aside.
Place the goat’s cheese, garlic, wasabi and 1⁄2 cup of the buttermilk in a small food processor. Blend well, add the remaining ingredients and blend until a smooth dressing is formed. Season to taste.
Edamame beans are available frozen, either in the pod or out, from Asian stores. They make a delicious snack when blanched and salted, and they are good for you too!
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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.