Routine is beckoning, but bathers, sand and the sweet scent of sun cream lotion still happily make
their presence felt in our day to day life as we wait for the crescendo that is school opening its doors for another year.
I have taken my annual vow of health and well being, and my husband was a terrific sport keeping a straight face when I declared that no wine would pass my lips for the next week. I also made note of mentioning increased efficiency, renewed vitality, and a deep commitment to frugality; but he had busied himself doing the dishes whilst I was babbling away, so I didn’t push the point too far.
Suffice to say here is a little recipe that ticks most of the boxes. Maximising seasonal goodness this jolly little salad is as refreshing as it is easy on a hot summer’s day. And yes; it would go particularly well with a cheeky little glass of summer holiday white wine.
Green bean, orange
and almond salad.
This is such a joyful
looking salad that celebrates Australian fare. Look out for Valancia oranges,
their slightly greenish skin belies their juicy interior, they are our summer orange
crop and vastly superior to any out of season import.
400 grams green beans
100g snow peas
Flesh of half an orange
¼ cup whole almonds
For the dressing
Juice of half an orange
2 Tbs seeded mustard
3 Tbs olive oil
Salt and peppe
Top and tail the peas and snow peas. I tend to serve the snow peas raw in the salad and only blanch the beans to balance tenderness versus crunch.
Blanch the beans by bringing a large pan of water to a brisk boil. Cook the beans in the boiling water for no more than 2-3 minutes. Drain them immediately under plenty of cold running water to stop them overcooking and help retain their bright green colour. Dry well.
Combine the beans and snow peas on a serving dish, cover and chill until required.
Make the dressing by combining dressing ingredients in a small jar and shaking vigorously to combine – check for seasoning and adjust if necessary.
Just before serving: In a frypan over medium heat, roast the whole almonds to make them beautifully crunchy and flavoursome. This should take about 2 mins. Roughly chop to create lots of interesting shapes and textures. Cut the orange into small chunks, being sure to discard any pith or seeds.
Toss the dressing through the chilled beans and scatter the oranges and almond atop.
Top and tail the peas and snow peas. I tend to serve the snow peas raw in the salad and only blanch the beans to balance tenderness versus crunch.
Blanch the beans by bringing a large pan of water to a brisk boil. Cook the beans in the boiling water for no more than 2-3 minutes. Drain them immediately under plenty of cold running water to stop them overcooking and help retain their bright green colour. Dry well.
Combine the beans and snow peas on a serving dish, cover and chill until required.
Make the dressing by combining dressing ingredients in a small jar and shaking vigorously to combine – check for seasoning and adjust if necessary.
Just before serving: In a frypan over medium heat, roast the whole almonds to make them beautifully crunchy and flavoursome. This should take about 2 mins. Roughly chop to create lots of interesting shapes and textures. Cut the orange into small chunks, being sure to discard any pith or seeds.
Toss the dressing through the chilled beans and scatter the oranges and almond atop.
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