Recipe

Green bean and pea salad with feta and mint

Do you want freshness? Here it is in the form of salad. Fresh peas, fresh herbs, fresh beans: what more could you ask for?

Ingredients

Vinaigrette

4 tbsp. (60 ml) sunflower oil
3 tbsp. (45 ml) Red apple cider vinegar
½ tsp. (2.5 ml) ground cumin
½ tsp. (2.5 ml) ground coriander
1 tbsp. (15 ml) finely chopped French shallot
Salt and pepper

Salad

2 cups (500 ml) fresh or frozen peas
1 lb (450 g) green beans, trimmed
¼ cup (60 ml) crumbled feta cheese
2 tbsp. (30 ml) sliced almonds, toasted
Fresh dill
Fresh mint
Pickled onions, sliced ( see recipe )

Preparation

Combine all the dressing ingredients. Set aside.
Blanch the peas in salted water for 1 minute. Plunge the peas in a bath of ice water to stop the cooking. Drain.
Blanch the beans in salted water for about 4 minutes or until tender and crisp. Plunge the beans in a bath of ice water to stop cooking. Drain.
Cut the beans in half.
Divide the beans and peas in a serving dish, drizzle with the vinaigrette. Garnish with feta, roasted almonds, dill, mint leaves and pickled onions.

Condiment used

red

apple cider

balsamic

Vinegar

$ 15

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