Salad with green legumes - Hutten

Main dish

4 people

20 min. preperation

Joris Hendriks

30 - 60 min gluten-free Italian lactose-free legumes Lunch Main course Picknick salad Spring summer vegan vegetables vegetarian wheat-free

Salad with green legumes

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Ingredients

250 grams haricots verts
250 grams snow peas
250 grams green beans
2 tsp coriander seeds, crushed
1 tsp mustard seeds
3 tbs olive oil
½ small red onion, finely chopped
1 chilli pepper, finely chopped
1 small clove of garlic, finely chopped
grated peel of 1 lemon
2 tbs finely chopped tarragon
30 grams red chard
Sea salt, to taste

How to prepare it

Blanch the haricots verts for about 4 min. Add the snow peas in the final minute and the green beans in the final 30 seconds.
Wash the vegetables in icy water and drain.
Put the coriander seeds and mustard seeds and the oil in a frying pan and heat up.
When the seeds have burst open, pour the contents of the frying pan over the vegetables.
Stir together and then add the red onion, chilli pepper, garlic, lemon peel and tarragon. Toss well and optionally season with sea salt.
Just before serving, stir the red chard through the salad and scoop onto a large plate.

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