MiNDFOOD

Bean Salad with Walnut Dressing

- VISIT MiNDFOOD.COM Try our vegetarian falafels with roasted carrot dip with a side serving of spinach salad & coriander yoghurt, plus Lebanese bread. mindfood.com/falafels-roasted-carrot

“COOK BEANS FOR TWO MINUTES THEN REFRESH IN A BOWL OF ICY WATER.”

Serves 6

500g French green and/or yellow beans 300g broad beans

250g buffalo mozzarella

½ cup pomegranat­e arils

¼ cup salted capers, rinsed and patted

dry

1 large shallot, very finely chopped

2 tbsp chives, snipped

WALNUT DRESSING

1 tbsp Dijon mustard

2 tbsp red wine vinegar

1 garlic clove, finely crushed

2 tbsp walnuts, finely chopped, plus ½ cup walnuts extra, toasted and roughly chopped

150ml walnut oil

150ml olive oil

To make walnut dressing, put mustard, vinegar, garlic and walnuts, 2 tablespoon­s of warm water and freshly ground black pepper to taste in a blender. Blend until smooth.

With the motor running, add walnut oil and olive oil in a thin stream, blending until the dressing is smooth and homogenous. If it becomes too thick, dilute with a little more warm water.

Trim ends of French beans. Bring a large pot of slightly salted water to the boil.

Cook beans for 2 minutes, then refresh immediatel­y in a bowl of icy cold water. Drain and set aside.

To prepare broad beans, remove from pods and cook for 3 minutes in gently boiling salted water. Drain, refresh in cold water. When cool to touch, flick off tough outer skins.

Tear buffalo mozzarella into bite-sized pieces. Place French beans on a platter and sprinkle over broad beans, pomegranat­e arils and toasted walnuts. Arrange mozzarella on top.

Sprinkle with capers, shallot and chives. Accompany with walnut dressing on the side.

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