For those who aren’t a fan of leafy salads but still want a crunchy green side, this one is for you. We had it with a pretty wintery main (seafood stew!) and it balanced out the meal perfectly. I’ve used a chevre with ash, alternatively you could use any goats cheese or soft feta.
serves 6 as a side dish
- 200g green beans
- 200g snow peas
- 1 cup mint leaves, roughly chopped
- 50g snow pea sprouts
- 50g roast hazelnuts, crushed
- 1/2 cup dates, roughly chopped
- 75g chevre or soft feta
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp chilli flakes
Trim beans and snow peas. Cut beans in 4cm pieces and roughly slice snow peas. Blanch in boiling water for 1 minute until just tender.
Toss together with mint, snow pea sprouts, hazelnuts and dates. Whisk together dressing and toss through salad. Crumble in chevre, gently toss onto a serving plate. Season to taste with salt and pepper.