- Philip Munda
Brocolli & Green Bean Salad
Super, quick and easy side salad that will make sure you fulfilled your daily vegetable quota. Blanching the greens keeps them vibrantly green and turns them tender but not mushy so you still have a satisfying crunch. Blanching is basically cooking vegetables in scalding hot water for a short period of time before submerging in ice water to stop the cooking process, resulting in less loss of colour and flavour than traditional boil or steam.
This salad goes well with almost any meal and can be served all year round, definitely something you'll want to add to your weekly staple.
Time: 15 minutes
Difficulty: Do it in your sleep
250g Tenderstem brocolli
250g Green beans (topped & tailed)
1/2 cup double cream yoghurt
50g Fresh Mint
1 Small Clove Garlic
2 Tsp Dijon Mustard
Juice of half a lemon
Salt & Pepper
Bring a large pot of well salted (like the sea!) water to a boil and have a bowl filled with water and ice ready nearby. Trim the ends of the beans before adding them to the water for 3-4 minutes and removing and putting directly into the ice water.
Add the broccoli and boil for 1.5 minutes before removing and submerging in ice water as well
To make the dressing combine the yoghurt, mint, garlic and dijon in a small processor or blender and pulse until well mixed. Balance the flavour with the lemon juice and salt & pepper to your liking.
Toss the dried vegetables in the dressing and serve in a large bowl.