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FRIDAY NIGHT DINNERS. Green bean, orange & pumpkin seed salad w/ baby leaves

Based on a recipe by the brilliant Ottolenghi, this has been made so many times my hands have muscle memory, but I still never get bored of the flavours.

Serves two as a starter, as part of a mezze

Ingredients.

100g green beans, trimmed, extra fine are great but normal are good too
10g pumpkin seeds, toasted in a dry pan
1 orange
A handful of flat leaf parsley, chopped
20g baby leaves such as rocket or lambs lettuce
1/2 garlic clove, crushed or grated
1/2 teaspoon Dijon mustard
1 tablespoon olive oil
A pinch of sumac (or if not, a squeeze of lemon juice)
Sea salt & black pepper

Method.

Using a small, sharp knife, trim the stalk ends off the green beans.

Bring plenty of unsalted water to the boil in a large saucepan and pop the beans in for 4 minutes, before draining them out into ice water or running under a very cold tap to cool instantly.

Using a vegetable peeler, remove the zest from the orange in strips - remove any excess pith you take off with a small knife, then slice each piece of zest into very thin strips.

Create a dressing by mixing the olive oil, a squeeze of orange juice, mustard, sumac, garlic, salt & pepper together.

To assemble the dish, mix all the ingredients together in a bowl, adding the parsley, baby leaves and toasted pumpkin seeds and enough dressing to lightly coat, toss gently, then taste and adjust the seasoning. Serve at room temperature.

Enjoy. And thanks again to Ottolenghi. x

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