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Mixed Herb & Bean Salad
Serves 4
Ingredients
400g French or Runner Beans
1 Tablespoon good Olive or Herb Oil
125g Greek Yoghurt
2 Tablespoons Wholegrain Mustard
2 Tablespoons Lemon Juice & Zest of 1 Lemon
350g Tin of Red Kidney Beans
200g Smoked Cheese or any hard cheese to your taste
4 tablespoons each of snipped Parsley & French Tarragon (Fennel leaf may
be used in place of Tarragon)
1 Whole good Lettuce
Freshly ground Peppercorns &Salt for seasoning
Method
Boil the fresh beans in salted water until tender & while they are cooking make the dressing.
In a jam jar shake together the oil, yoghurt, mustard, lemon juice, salt & pepper & the snipped herbs of your choice.
As soon as the beans are cooked drain them well & pour over them the dressing.
Add the drained kidney beans & mix all together gently then cover & leave to cool.
Cut the cheese into small cubes & add to the beans.
When ready to serve arrange the lettuce on a flat serving dish. Pour
on the beans & garnish with lemon zest & herb flowers, if available (or
rose petals) N.B. Do not add the beans to the lettuce until the last minute
or the lettuce will become soggy & unpleasant.
Recipe by Sue Turner for distribution by HOPE