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Charred sugar snap & bean salad with radishes & pecorino dressing
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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.
Typical values per serving:
This recipe was first published in January 2021.