Green bean and walnut salad


  • Serves 6 people

  • 750 gm green beans, trimmed
  • 60 gm walnuts
  • ¾ cup (loosely packed) flat-leaf parsley leaves
  • 3 cloves of garlic
  • 40 ml (2 tbsp) cider vinegar
  • 40 ml (2 tbsp) each of walnut and sunflower oil
  • 1 tsp brown sugar
01   Bring a large saucepan of salted water to the boil, add beans, reduce heat to medium and simmer until just tender (about 3-4 minutes). Drain and refresh under cold running water, then pat dry with a tea towel.
02   Meanwhile, preheat oven to 180C. Spread walnuts on an oven tray and roast until golden (about 7 minutes), then cool.
03   Using a food processor, pulse walnuts, parsley and garlic until finely chopped. Transfer to a large bowl and stir through remaining ingredients. Add beans, season to taste with sea salt and freshly ground black pepper and serve.
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