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    Green Bean and Sugar Snap Salad

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    Green Bean and Sugar Snap Salad

    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 2 minutes

    Serves: Serves 8 as a starter or side dish


    • 5 tbsp freshly squeezed pomegranate juice
    • 2 tbsp olive oil
    • 1 tbsp fresh orange juice
    • ½ tsp caster sugar
    • 350 g baby green beans, topped
    • 350 g trimmed sugar snap peas
    • 2 Navel organges, pith removed, cut into segments
    • 40g pistachios, chopped
    • 2 tbsp pomegranate seeds


    1. Start with the dressing. Place the pomegranate juice in a small pan and boil down until reduced by two thirds. Cool, then add the remaining ingredients and whisk to combine. Set aside.
    2. Blanch the beans and sugar snap peas in a saucepan of lightly salted water for 2 minutes, until bright green and still crisp. Rinse under cold running water and drain well
    3. Place the beans, sugar snap peas and orange segments in a large serving bowl; gently toss to combine. Season to taste; drizzle with the reserved dressing and garnish with the pistachios and pomegranate seeds.

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