This green bean, snow pea and cherry tomato salad completed with a zesty Dijon mustard dressing, is healthy and super easy to make!
- 200 g green beans, trimmed
- 200 g snow peas, trimmed
- 1 tbsp olive oil
- 3 eschalots, sliced
- 2 garlic cloves, crushed
- 250 g punnet cherry tomatoes, halved
- ¼ cup parsley leaves
- ¼ cup toasted flaked almonds
- Snow pea sprouts, to serve
- ¼ cup extra-virgin olive oil
- 1 tbsp each red-wine vinegar and lemon juice
- ½ tsp Dijon mustard
Place beans and snow peas in a heatproof bowl. Cover with boiling water. Set aside 2 mins until bright green and tender crisp. Drain and refresh under cold running water.
In a large frying pan, heat oil on high. Sauté eschalot and garlic, 1 min until aromatic
DRESSING: In a jug, whisk all ingredients together. Season.
In a large bowl, combine beans and peas, eschalot mixture, tomato and parsley. Toss with dressing. Sprinkle with almonds and sprouts.
TIP: Toast almonds in a dry frying pan over on medium heat, tossing often until light golden