Green Bean and Sugar Snap Salad
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Preparation time:
15 minutes
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Cooking time:
2 minutes
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Serves:
Serves 8 as a starter or side dish
Ingredients
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5 tbsp freshly squeezed pomegranate juice
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2 tbsp olive oil
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1 tbsp fresh orange juice
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½ tsp caster sugar
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350 g baby green beans, topped
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350 g trimmed sugar snap peas
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2 Navel organges, pith removed, cut into segments
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40g pistachios, chopped
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2 tbsp pomegranate seeds
Method
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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.
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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
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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.
Comments
Glossary
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Beans
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Blanch
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Crisp
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Drizzle
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Olives
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Pith
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Pomegranate
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Rinse
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Season
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Set
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Sugar
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Toss
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This recipe was first published in December 2009.
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