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 #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!