Serves 4 as a side dish
This bean salad is dressed in a tangy mustard dressing and is a perfect side to beef, chicken or lamb. This time around, we served ours next to a marinated lemon and olive chicken breast.
What's in it?
350g green beans, stalk ends trimmed
1 shallot, peeled
1 clove garlic, peeled
40g dijon mustard
20g white wine vinegar
freshly ground salt and pepper, to taste
25g olive oil
How do I make it?
1. Place beans in varoma tray and set aside.
2. Place shallot and garlic in mixing bowl and chop for 3sec / speed 7. Add dijon mustard, vinegar and salt and pepper and mix for 10sec / speed 4. Gradually add oil with blade turning at speed 4. Set dressing aside in thermosever or a large bowl.
3. Add 1L of water (there is no need to wash the bowl first) to mixing bowl and bring to the boil for 8min / varoma / speed 2. Put varoma in place and steam beans for 7min / varoma / speed 2.
4. Place beans in thermoserver or bowl with dressing and combine. Serve immediately.
2 ProPoints per serve.
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