To enhance this salad with fresh ingredients, I’ve introduced blanched green beans and chopped celery for some welcome crunch. If you haven’t used blanching as a technique before, it’s a ...

What I love about this salad the most though is that it gives my family some more veggies and green to add to their meal:). Blanching green beans is very simple. You just cook them for 2-3 minutes ...

This salad – offering a good balance of clean ... Fill a medium saucepan with cold water and bring to the boil. Blanch the green beans for 4 minutes, then immediately lift them out of the ...

A beautiful mix of veggies and fruit to create a vibrant dish Keep a griddle pan on hand. 1 Blanch the beans in boiling salted water for 3 minutes. Shock them in ice water. Drain and dry them. 2 Place ...

Home-grown green beans are in season from June to September. Store in a paper bag in the salad drawer of the fridge ... wash them well then top and tail. Blanch, plunge into iced water, drain ...

Bring a pot of water to the boil and blanch the green beans for a couple ... Arrange the salad leaves on a large platter. Add the beans, radishes and beetroot, then sprinkle over the herbs ...

3. After a few seconds, add onions and tomatoes, when it turns translucent, add blanched green beans and green peas along with soya crumble and sweet and sour seasoning. 4. Cook for a couple of ...

Tabbouleh is the perfect choice. Since it's spring, we're going green! I love the addition of blanched broad beans but the salad will still be lovely without them if you cannot find them.