Green Beans and red currant salad
Green beans and red currants make for a great, festive-looking salad that uses wonderful spring and summer ingredients!
3 handfuls of green beans, blanched
1 punnet red currants, removed from the stem
15 walnuts shelled
¼ cup maple syrup
2 tablespoons EV olive oil
1 tablespoon red wine vinegar
salt flakes, ground black pepper
- Quickly blanch the beans in salted boiling water until al dente. Drain and refresh quickly in iced water. Set aside
- Coat walnuts in maple syrup and toast in a hot frying pan. Season with salt flakes.
- Combine beans with red currants and candied walnuts. Whisk vinegar into oil, season the dressing, and toss well to serve.