| Prep Time: 10 mins | Cook: 10 mins | Serves: 4 |
Ingredients
Salad
- 500 g green beans, trimmed
- 1/3 cup roasted hazelnuts, roughly chopped
- 1/3 cup dried cranberries, roughly chopped
- 1/2 cup sharp parmesan, shaved
- 1/2 cup basil, leaves picked
Dressing
- 2 tbsp Community Co. Red Wine Vinegar
- 1 tsp Dijon mustard
- 1 small shallot, chopped
- 3 1/2 tbsp extra virgin olive oil
Method
- Preheat grill pan on medium heat.
- Make the dressing by adding the vinegar, mustard, shallot and olive oil in a bowl. Whisk to combine. Season to taste.
- Grill beans, moving them constantly until they are well charred. Remove from heat and set aside on a plate to cool.
- Combine the beans, hazelnut, cranberries, basil and dressing in a bowl. Toss well.
- Arrange the bean salad on a serving platter and add the shaved parmesan on top.
Top Tips
If you blanch and refresh the beans before chargrilling, they will retain their bright green colour!
Easy Swap
Beans not your thing? Swap out for broccolini!