Late Summer Green Salad

Ingredients

  • 6
  • spring onions, trimmed
  • 6
  • spring onions, trimmed
  • 140 g
  • runner beans
  • 140 g
  • + 59 more ingredients
    • runner beans
    • 3 slices
    • bread, cubed
    • (olive if you can get it)
    • 3 slices
    • bread, cubed
    • (olive if you can get it)
    • 5 tablespoons
    • olive oil
    • 5 tablespoons
    • olive oil
    • 2 (10 g)
    • butter
    • 2 (10 g)
    • butter
    • 2 medium
    • courgettes
    • 2 medium
    • courgettes
    • 1
    • green pepper, thinly sliced
    • 1
    • green pepper, thinly sliced
    • 1 bunch
    • basil leaves
    • 1 bunch
    • basil leaves
    • 85 g
    • baby spinach, washed and trimmed from stems
    • 85 g
    • baby spinach, washed and trimmed from stems
    • 1 large
    • shallot, chopped
    • 1 large
    • shallot, chopped
    • 1
    • garlic clove, crushed
    • 1
    • garlic clove, crushed
    • 9 tablespoons
    • olive oil
    • 9 tablespoons
    • olive oil
    • 2
    • red peppers, 5mm dice
    • 2
    • red peppers, 5mm dice
    • 1
    • bay leaf
    • 1
    • bay leaf
    • 1 sprig
    • thyme
    • 1 sprig
    • thyme
    • ¼ teaspoon
    • caster sugar
    • ¼ teaspoon
    • caster sugar

1 Dressing:. 2 Fry the shallot and garlic in 4tbsp of the olive oil - do not let them colour. Add the peppers, bay leaf and thyme and simmer for 5 minutes. Remove from the heat, stir in the sugar and the rest of the oil decant into a jug and leave to infuse until needed. 3 Salad:. 4 Shred the ...

View full recipe at SpringPad

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