I’m sorry there is no photo of this yummy salad – I DID take photos but they seem to have disappeared into cyberspace somewhere. Take my word for it, this does look great!
I’ve mentioned before that I got a great new cookbook for my birthday, and have shared with you a wonderful barley recipe from it. I’ve also tried a stuffed squid dish, which tasted quite good but to be honest wasn’t tasty enough to warrant the amount of effort that went into preparing it.
This vegie salad is a delight of vibrant colours and zesty fresh flavours. Although the book says it serves 4, it actually makes quite a large amount, so is a great salad to add to your Summer bbq side dish collection.
The recipe calls for flat beans, but hey use whatever fresh beans you like. Same goes for the parsley – curly-leafed would be fine, and you could use walnuts instead of hazelnuts.
Italian Flat Bean Salad
800 gms flat green beans, trimmed
2 lemons
1 orange
1 red onion, thinly sliced
2 bunches of flat-leaf parsley, roughly chopped
2 cloves garlic, crushed
80 gms hazelnuts, finely chopped
2 tbsp extra-virgin olive oil
sea salt & freshly ground black pepper, to taste
Blanch the beans in a large saucepan of rapidly boiling water for 3 minutes or until tender, then cool under running water.
Remove the zest from the lemons and orange with a zester or vegie peeler. Cover with a little boiling water and let stand for 1 minute; drain well.
Remove the remaining pith from the fruit and discard, then cut the flesh into segments.
Toss all ingredients together in a bowl. Refrigerate until serving.
Happy Fooding!
Salmon & Avocado 