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.
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