Date: August 2020
This is a lovely salad to make over the summer when runner beans are plentiful. The flavour is enhanced by the toasted sesame oil and you can easily turn it into a starter or main course by adding tuna or feta cheese. Serves 4, enjoy!
225g/8oz runner beans
225g/8oz French beans, halved
225g/8oz edamame beans or frozen peas
1 bunch spring onions, sliced
8 radishes thickly sliced
1 tbsp chopped fresh chives
Rind and juice of a small orange
3 tbsp olive oil
1 tbsp toasted sesame oil
150ml pot Greek yoghurt
2 tbsp chopped fresh mint
Salt and black pepper
Top and tail the runner beans and remove the stringy bit down the sides. Cut on the diagonal into 1cm/½ in slices and cook in boiling salted water for 3-4 minutes. Then add the French beans and either edamame or peas to the pot and cook for a further 4 minutes until just tender. Drain under cold running water to keep their green colour.
Tip the beans into a large bowl and add the spring onions, radishes and chives. Mix together the orange juice, oils and salt and pepper in a jar, give it a good shake and then toss it through the vegetables.
Mix together the yoghurt, orange rind and mint and season well.
The vegetables can be served in a nice bowl with the yoghurt on the side at a BBQ or could be divided between plates with a dollop of the minty yoghurt on top.
Next month: Self-Saucing Chocolate Orange Pudding