Save to your scrapbook

    Charred sugar snap & bean salad with radishes & pecorino dressing

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Charred sugar snap & bean salad with radishes & pecorino dressing

    • Preparation time: 10 minutes
    • Cooking time: 4 minutes
    • Total time: 14 minutes

    Serves: 4


    2 x 120g packs extra green beans
    200g pack trimmed sugar snap peas
    25ml olive oil
    1/2 tsp salt
    2 little gem lettuce, washed, dried, cut in half lengthways, then into 3cm slices
    75g radishes, thinly sliced
    1 tbsp finely grated pecorino
    1 tbsp chopped fresh herbs (eg any combination of chives, dill, parsley, mint)

    For the pecorino dressing
    2 tbsp crème fraîche
    2 tbsp white wine vinegar
    1 tbsp lemon juice
    2 tbsp extra virgin olive oil
    35g pecorino, roughly chopped
    1/2 tsp sea salt flakes


    1. Place the dressing ingredients in a blender and purée until smooth. Add ½ tsp sea salt flakes and some black pepper, to taste. Set aside.

    2. Bring a large pan of salted water to the boil. Blanch the beans for 30 seconds, then refresh in iced water. Drain, then dry in a clean tea towel. 

    3. Heat a griddle pan over a high heat. Toss the sugar snap peas in the oil and ½ tsp salt and cook in the hot pan, turning so both sides are charred. Cool to room temperature.

    4. Place the sliced little gem on a serving plate. Top with the beans and sugar snaps, drizzle with half the dressing, then scatter over the radishes, grated pecorino, the rest of the dressing and herbs. Finish with sea salt and black pepper.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars