close
Advertisement
Shop Now
Magazine

Bean, Pea and Mixed Leaf Salad

With fresh peas, this beautiful salad is the essence of spring, but is also wonderful in summer or autumn when beans and snow peas are at their best. Serve it with chicken or fish, with some boiled new potatoes tossed in butter.

Bean, Pea and Mixed Leaf Salad

Ingredients

  • 150 g (5 oz) snow peas (mangetout), trimmed
  • 200 g (7 oz) green beans, trimmed
  • 300 g (10 oz) fresh peas in the pod, shelled
  • 1 cup (50 g) mixed salad leaves
  • 4 slices prosciutto or pancetta, cut or torn into bite-sized pieces
  • 3 radishes, trimmed and thinly sliced
  • 200 g (7 oz) goat’s cheese, crumbled
  • salt and freshly ground black pepper
  •  
  • Dressing
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • salt and freshly ground black pepper

Preparation

  1. Bring a medium saucepan of water to a boil, and prepare a bowl of iced water. Add snow peas to pan, return to a boil and cook 1 minute. Lift out with a slotted spoon or tongs, allowing water to drain off, then plunge into iced water. Lift out and drain on paper towels.
  2. Return water to a boil and replenish iced water. Repeat with beans; cook 2 minutes, then plunge into iced water and drain.
  3. Return water to a boil and replenish iced water. Add peas to pan and cook 3 minutes. Drain in a sieve, refresh in iced water and drain. The vegetables should be bright green and tender-crisp.
  4. To make the dressing, whisk oil and vinegar in a small jug. Season with salt and pepper.
  5. Arrange blanched snow peas, beans and peas and mixed leaves on a platter. Scatter prosciutto, radishes and goat’s cheese over the top and drizzle with dressing. Season with salt and pepper and serve immediately.

Tip

For the best flavour, choose small or baby green beans if you can get them. If you buy fresh peas already shelled, you will need 150 g (5 oz). You could also use 150 g (5 oz) frozen peas, which only need to be cooked 1 minute.

Serves 6–8
Preparation: 25 minutes
Cooking: 10 minutes


Source:

The Ultimate Book of Vegetables

Find this and many more colourful, healthy vegetable recipes from artichokes to zucchini in The Ultimate Book of Vegetables. Available from Reader’s Digest.

Find out more...
ISBN: 978-1-621452-22-5

More Recipes

Veggie burgers

Veggie burgers

A few simple ingredients make really tasty meat-free burgers. If you want to barbecue them, the best method is to cook the burgers in advance and just heat them up over the coals, as this prevents them from sticking to the grilling rack.
Summer berry muffins

Summer berry muffins

Fresh summer berries not only add delicious flavour and colour to these tempting American-style muffins, they also make them more nutritious. The muffins are at their best when served warm, fresh from the oven, but will be enjoyed just as much once cooled.
Sushi rolls

Sushi rolls

Japanese food tends to be low in fat, and these stylish sushi rolls are no exception. Now that the ingredients are available in supermarkets, it is easy to make them yourself. You must use sushi rice, which is sticky when cooked.

Sticky spare ribs

Here pork spare ribs are simmered first to tenderise the meat and to remove some of the fat, before being roasted in a deliciously sticky orange and mustard glaze. Choose the meatiest ribs you can find. When serving them, put out finger bowls and plenty of napkins for cleaning fingers.
Exotic fruit salad

Exotic fruit salad

This simple but special fruit salad is bursting with the wonderful colours and fragrance of exotic fruits – papaya, mango, kiwi fruit and passionfruit. It's rich in vitamins, too, making a delightfully refreshing and nutritious end to a meal. Arrange the fruit on a platter or mix together in a bowl.
Advertisement