Apples, courgettes and green beans with toasted almonds and aioli
19/11/2012
Serves 4
This vibrant crunchy salad makes for a perfect side or healthy light lunch.
Ingredients
| 50 g | Almonds |
| 1 splash | Vegetable oil |
| ½ tsp | Salt |
| ½ tsp | Sugar |
| 200 g | Green beans, tips removed |
| 2 | Courgettes |
| 1 | Granny smith apple |
| 1 | Lemon |
| 2 cloves | Garlic, crushed |
| ½ cup | Mayonnaise |
| 1 | Spring onion, 2 if small |
Directions
- Heat a small frying pan to toast the almonds. Add a splash of oil. Lightly toast the almonds. Season with flaky salt. Remove from the pan and cool.
- Heat a pot of water to blanch the beans. Add salt and sugar to the water; this helps to heighten the green colour of the beans.
- When water reaches a rolling boil, add the beans. Cover with a lid and cook for 3-4 minutes.
- Drain in a sink with cold running water and ice if you have it. Remove from the water when cool, and drain.
- Slice the spring onions and courgettes on an angle and place in a large bowl.
- Cut the apple into quarters, core and slice thinly. Place in a separate bowl and drizzle with lemon juice and flaky sea salt.
- Mix through then add to the vegetables.
- Stir garlic through the mayonnaise and add to the vegetables. With your hands, gently lift the vegetables to coat with mayonnaise.
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