Name: Green bean salad with lemon & parsley dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 350g baby green beans; 200g sugar snap peas, trimmed; 2 bunches asparagus, trimmed; 200g yellow patty pan squash, sliced thickly; 1 small (100g) red onion, sliced thinly; LEMON & PARSLEY DRESSING; 2 tablespoons extra virgin olive oil; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; ½ teaspoon caster sugar; ⅓ cup flat leaf parsley leaves

Green bean salad with lemon & parsley dressing

With a rainbow of vegetables in green shades and the yellow of squash, this vibrant accompaniment adds freshness to a variety of roasts and a barbecue buffet.

Serves 8

Prep

15M

Cook

10M

Total

25M

Keen to prep-ahead this Christmas? With this green bean salad, you can blanch the vegetables up to 8 hours in advance and store in the fridge. The salad dressing can be made a day ahead without the parsley. Add the parsley to the dressing and dress the vegetables close to serving.

Ingredients

350g baby green beans

200g sugar snap peas, trimmed

2 bunches asparagus, trimmed

200g yellow patty pan squash, sliced thickly

1 small (100g) red onion, sliced thinly

LEMON & PARSLEY DRESSING

2 tablespoons extra virgin olive oil

1 tablespoon lemon juice

1 teaspoon Dijon mustard

½ teaspoon caster sugar

⅓ cup flat leaf parsley leaves

Method

LEMON & PARSLEY DRESSING Place ingredients in a screw-top jar, season to taste; shake well.

Blanch the beans, sugar snap peas, asparagus and squash; drain. Refresh under cold water; drain.

Halve sugar snap peas lengthways. Place vegetables on a platter with onion. Drizzle over the dressing; toss gently to combine, season with salt flakes and freshly ground pepper.

If you can’t find patty pan squash, substitute yellow zucchini, or go for an all-green look, using zucchini. Cook all the veggies at once in a large saucepan of salted water. To arrest the cooking quickly, drain and plunge the veggies into a bowl of iced water, to cool and preserve the colour, then drain well.

Test Kitchen tip

Garlicky green beans & peas with pine nuts

pumpkin wedges on a green striped plate with a fork

Roast pumpkin wedges with walnuts & fetta

Maggie Beer’s duck fat roast potatoes

Beetroot, asparagus and fetta salad

Fresh coleslaw with crispy noodles served in a footed glass bowl.

Classic crunchy coleslaw

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