Pea and Bean Salad with Orange Blossom Dressing

pea and bean salad with orange blossom dressing

I always have a bag of frozen peas in the freezer for perking up pasta dishes, fried rice or alongside a bit of buttered fish but I also really love them raw in salads. I got into using french beans in salads last summer when I had a bit of a glut and made a gorgeous yellow courgette and french bean salad, sadly we are still a long way from any beans being ready to harvest in my patch yet but a bag of frozen ones has stepped up and has me feeling that Summer may not be too far away, hell even my mint has poked it’s way through the soil.

Ingredients:

  • 1 romaine lettuce, torn into pieces
  • handful of rocket leaves
  • half a red onion, very thinly sliced
  • few mint leaves
  • handful finely grated celeriac
  • 1 mug full of peas (frozen ones defrosted in water and drained)
  • 1 mug of french beans (as above)
  • few petals of edible flowers, I used frilly pansies
  • 1 tablespoon salad sprinkle mix (I used Spiceway’s Salad Sprinkles)
  • 1 handful shelled pistachios
  • 1 teaspoon blue poppy seeds

For the dressing:

Method:

Simply combine the salad ingredients, whisk together the dressing ingredients and drizzle over the salad just before serving.

French Bean and Yellow Courgette Salad

Finally my courgettes and french beans are ready to be picked! This quick salad really shows them off in all their glory. The lovely Bridget has just made a fresh batch of her incredible raspberry vinegar and it is absolutely perfect in for this dish. If you don’t have a lovely Bridget who makes awesome raspberry vinegar then you should definitely try Womersley’s Raspberry Vinegar which you can buy online.

Ingredients:

  • French beans topped and tailed
  • yellow courgettes thinly sliced to the same shape and size as the beans
  • mint leaves
  • fennel fronds
  • white poppy seeds
  • onion flowers

For the dressing:

  • Halen Môn salt flakes
  • heaped tablespoon English mustard
  • 2 tablespoons raspberry vinegar
  • glug of extra virgin olive oil
  • few grinds black pepper

Method:

Pop your french beans into a pan of boiling salted water for just 4 minutes then blanch in cold water and dry. Combine with your courgettes, herbs and poppy seeds. Put all your dressing ingredients into a jam jar and shake to mix then pour over your veg and mix well, sprinkle your onion flowers over the top.