300 g beans
300 g snow peas
500 g of peas
olive oil
grated lemon zest from 1 lemon
Simmer beans for 3 minutes
Add snow peas and green peas and bring back to boil
Drain, cool under running cold water
When ready to serve heat a frying pan with some oil and grated zest
Add drained veggies and cook for 1-2 minutes
Broad beans (blanched if fresh)
peas cooked
sugar snap peas blanched
snow peas blanched
1/4 cup chives finely chopped
Remove skin from broad beans
Add to a bowl with rest of ingredients
Make sure all ingredients are dry
4 tbsp olive oil
salt and pepper
1 tbsp lemon juice
1 tbsp red wine vinegar
Mix all ingredients together
Pour dressing over beans just before serving
750g small new potatoes, washed and halved
1 kg broad beans shelled/or Endame beans
4 small/medium zucchini
1 tbsp mirin
1 tbsp soy sauce
1 tbsp lemon juice
1 tbsp rice wine vinegar
1 tbsp sugar
1/2 tsp crushed chilli or good shake of chilli flakes
Preheat oven to 220 degrees C
Boil potatoes until just tender, drain and cool
Add broad beans to boiling water, cook 2 mins, drain
Mandoline zucchini into long ribbons
Put cooled potatoes, beans and zucchini into a bowl.
Mix mirin, soy sauce, lemon juice, vinegar, sugar and chilli and stir until sugar is dissolved
Add to potato mixture just before serving.
2 tbsp vegetable oil
1 tsp yellow mustard seeds
chilli flakes
1/2 tsp cumin and tumeric
1 tbsp grated fresh ginger
1 clove garlic, crushed
300 gm green beans and or asparagus
salt
Heat oil in large saute pan
Add mustard seeds and cook until they start to pop
Add chilli, cumin, turmeric, ginger, and garlic, cook for 30 secs
Add beans, splash of water and salt
Cook for 3-4 mins until just tender, stirring
500 g green beans trimmed
500 g yellow beans trimmed
1/2 cup dried cranberries, chopped
1/2 almonds toasted and chopped (I put them in a dry frypan for about 10 minutes, moving them around)
1/2 cup shaved hard cheese (Percorino or)
2 tbsp finely shredded lemon zest
micro herbs for garnish or parsley
sea salt and cracked black pepper
Cook beans in large saucepan of boiling salted water for 2-3 minutes.
Place on serving dish and sprinkle with cranberries, almonds, cheese, lemon rind and micro herbs
1/4 cup lemon juice
1/4 cup virgin olive oil
1 tbsp honey
Make the lemon honey dressing, places the lemon juice, oil and honey in a bowl and set aside
60g butter, softened
2 tbsps finely chopped herbs (chives, dill, parsley)
2 bunches baby carrots, trimmed and peeled
2 bunches asparagus, trimmed
175g baby green beans, trimmed
Put butter and herbs into a bowl. Season
Mix well, form the mixture into a log, then roll up in cling film, refrigerate.
Bring to boil a large saucepan of water.
Add carrots and cook for 8 minutes or until tender
Remove to a plate and then add asparagus and beans and cook for 2 minutes until tender
Transfer all vegetables to a platter
Serve topped with slides of the herb butter
500g green beans trimmed
2 x 250 g punnet, cherry tomatoes
2 tbsp olive oil
1 tbsp finely chopped thyme
2 cloves garlic, thinly sliced
Preheat oven to 180 degrees C
Put beans and tomatoes on baking paper lined oven tray
Drizzle with oil, scatter over thyme and garlic and season with flaky salt and pepper
Roast for 20 minutes or until beans are tender and lightly shrivelled
Serve warm or at room temperature
Beans with cranberries, almonds and lemon honey dressing
500g green beans
500g yellow beans
1/2 cup dried cranberries, chopped
1/2 cup almonds, toasted and chopped
1/2 cup shaved pecorino cheese
2 tbsp lemon zest
micro leaves or parsley to serve
salt and peeper
Lemon honey dressing
1/4 cup lemon juice
1/4 cup olive oil
1 tbsp honey
Make lemon honey dressing by placing lemon juice, oil and honey in a bowl and stir to combine. Set aside
Cook beans in salted boiling water for 2-3 minutes, refresh under cold water
Place on a serving dish, and top with cranberries, almonds, pecorino, lemon rind and parsley.
Sprinkle with salt and pepper and drizzle with dressing
300g green beans, trimmed
250 g frozen edamame beans
1 large fennel bulb
2 tbsp oil
1 clove garlic crushed
2 tbsp peppercorns
2 tbsp sunflower seeds, toasted
salt and pepper
Dressing
3 tbsp olive oil
1tbsp white wine vinegar
1 clove garlic, crushed
Whisk the ingredients in a bowl and season
Cook green beans in salted water until just cooked
Refresh in cold water, drain and dry
Add edamame or broad beans to boiling water and just cook, drain, refresh and dry
Halve the fennel and slice thinly
Heat oil in frypan and cook with garlic with salt until crisp
Combine all vegies in a large bowl, toss with dressing and half the peppercorns and sunflower seeds
Transfer to a serving plate, scatter remaining peppercorns, sun flower seeds and fennel fronds
serves 6-8
1 bunch asparagus, woody ends snapped off
200 grams green beans, stem end trimmed
100 grams each sugar snap and snow peas
1 cup edamame beans
2 Lebanese cucumbers, halved and thinly sliced
2 spring onions, thinly sliced
2 tablespoons olive oil
2 teaspoons white wine vinegar
sea salt and freshly ground pepper
small handful fresh dill or basil
¼ cup pistachio nuts, roughly chopped
Dressing
3 tablespoons sesame seeds, toasted
½ cup thick plain yoghurt
1 clove garlic, crushed
2 tablespoons olive oil
Dressing: Grind the sesame seeds using a mortar and pestle then tip into a bowl. Add the remaining ingredients, season and whisk until smooth. Chill until ready to serve.
Bring a saucepan of well salted water to the boil and blanch each vegetable separately until al dente. Lift out with a slotted spoon and refresh in cold water. Place on a clean tea towel to drain.
Whisk the olive oil and vinegar in a large bowl and season.
Add all the vegetables and turn gently to coat.
Transfer to a large serving platter and drizzle with some of the yoghurt dressing. Scatter with the dill or basil and the pistachio nuts. Serve the remaining dressing separately.
200g halloumi
olive oil
ground pepper
zest 1 lemon
2 tsp lemon juice
2 tbsp olive oil
1 clove garlic, crushed
2 cups frozen broad beans, blanched and peeled
1 small fennel bulb thinly shaved, fronds reserved
2 spring onions, thinly sliced
sea salt
Combine all the ingredients except the fennel fronds, in a bowl and season
Slice the halloumi into 12 pieces.
Grind pepper over both sides and gently press it on
Heat frying pan and cook halloumi on both sides until golden
Arrange the halloumi on a serving platter and spoon over the salad. Scatter with the fennel fronds and a grind of pepper.
25 gm butter
1 onion, finely chopped
4 cloves garlic, crushed
2 sprigs fresh thyme
sea salt
1 1/2 cups Israeli couscous
3 cups vegetable or chicken stock
1 cup shelled broad beans
2 cups salad leaves
1/4 cup soft spring herbs (flat leaf parsley, dill, chives)
1 cup of greek yoghurt
mint sprigs for garnish
Melt butter in frying pan and add onion, garlic and thyme. Cover and cook over a low heat until the onion is tender
Add a good pinch of salt and couscous, turn up the heat and toast while stirring for 1-2 mins (Do not let the onion burn)
Add the stock and simmer while stirring for 7 minutes
Add the broad beans and stir through. Turn the heat off, cover with a lid and leave for 10 mins
To Serve
Cool the couscous completely before folding through the salad leaves and herbs.
Scatter over mint sprigs. Serve with spoonfuls of yoghurt.
Serves 4
1 1/2 cups fresh or frozen shelled peas
300g green beans, trimmed
300g sugar snap peas, trimmed
40g butter
1/3 cup slivered almonds
1 clove garlic, crushed
Boil peas and beans until almost tender
Add sugar snap peas, cook for a further 30 seconds or until just tender, drain well
Melt butter in large frying pan, cook nuts until browned
remove nuts from pan with a slotted spoon
Add garlic, then vegetables to pan, toss until combined
Season
Serve vegetables topped with nuts
1/4 cup olive oil
1 tbsp lemon juice
500g green beans
100g Greek style fet
15 mint leaves
Whisk the oil and juice in a large bowl until combined, season with pepper
Add beans to a saucepan of boiling water, boil for about 1 minute or until beans are bright green
Drain beans immediately, then add to the bowl
Toss the beans until well coated in the dressing
Arrange the beans on a serving platter, crumble over the feta and sprinkle with feta
800g beans, trimmed
8 slices prosciutto
micro baby herbs or regular herbs to serve
60g unsalted butter
35g slivered almonds
2 tbsp virgin olive oil
2 tbsp white balsamic or white wine vinegar
2 teaspoons wholegrain mustard
sea salt and cracked black pepper
Cook the beans in a large saucepan of boiling water for 1-2 mins or until just tender
Drain, refresh under cold running water, drain again and divide into 8 even bundles
Wrap a slice of prosciutto around each bundle, scrunching the prosciutto together to secure
Almond butter
Melt butter in frying pan over high heat until dark brown
Add the almonds and oil
Cook for 2 minutes or until the almonds are toasted
Remove from heat and stir in the vinegar, mustard, salt and pepper
Place the bean bundles on a large serving platter
Drizzle the warm dressing over them, scatter with herbs and serve
200g flat beans, tailed
200g asparagus, trimmed
2 tsp olive oil
Za'atar to sprinkle
1 bunch flat leaf parsley
100g baby spinach
75g garlic cloves
1/4 cup (60ml) each vegetable and olive oil
Bring a large saucepan of water to boil, add 1/2 tsp salt
Blanch the parsley for 30 secs then use slotted spoon to transfer immediately to large bowl of iced water
Repeat process with spinach
Once cold drain greens and squeeze moisture out of leaves and transfer to food processor
Whiz until smooth adding a little water if necessary
Spoon into a sieve (about 50mls of liquid will be left)
Set aside for 20 mins
Meanwhile place garlic and juice in small food processor until a paste forms
Slowly add oils until a mayonnaise like consistency (add 1 -2 tsp of cold water if necessary)
Once smooth, season with salt flakes
Stir the 50ml of strained juic from the puree into the garlic paste until well combined and smooth. Cover and chill until ready to serve
Preheat a large chargrill pan or BBQ pan on high heat
Toss beans and asparagus with oil and season with salt flakes
Chargrill beans and asparagus in batches, turning only once for 2-3 mins until bright green, charred all over and just tender
Transfer beans and asparagus to a serving platter and spoon over the green toum. Serve sprinkled with za'atar
6 cups peas
2 handfuls green beans, trimmed
Pesto
2 big handfuls fresh basil (40g)
1/4 cup mint chopped
1/3 cup grated parmesan
1/3 cup olive oil
1/3 cup pine nuts
1 large clove garlic, peeled
salt and pepper
1/4 cup toasted pine nuts
Throw everything in a blender and whiz until smooth. Keep in sealed container for 4-5 days
Cook the beans and peas in plenty of boiling salted water for a few minutes until tender. Drain well and stir through pesto
To serve: serve sprinkled with a little reserved pesto and the toasted pine nuts