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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.