Recipe: Apples, Courgettes, Green Beans with Toasted Almonds.
This vibrant crunchy salad makes for a perfect side or healthy light lunch.
Ingredients
| 50 g | |
| 1 splash | |
| ½ tsp | |
| ½ tsp | |
| 200 g | |
| 2 | |
| 1 | |
| 1 | |
| 2 cloves | |
| ½ cup | |
| 1 |
Directions
- Heat a small frying pan to toast the almonds. Add a splash of oil.
- Lightly toast the almonds. Season with flaky salt. Remove from the pan and cool.
- Heat a pot of water to blanch the beans. Add salt and sugar to the water; this helps to heighten the green colour of the beans.
- When water reaches a rolling boil, add the beans. Cover with a lid and cook for 3-4 minutes.
- Drain in a sink with cold running water and ice if you have it. Remove from the water when cool, and drain.
- Slice the spring onions and courgettes on an angle and place in a large bowl.
- Cut the apple into quarters, core and slice thinly.
- Place in a separate bowl and drizzle with lemon juice and flaky sea salt. Mix through then add to the vegetables.
- Stir garlic through the mayonnaise and add to the vegetables. With your hands, gently lift the vegetables to coat with mayonnaise.
