Name: Bean salad with citrus yoghurt dressing
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 225.00 g green beans young, topped and tailed; 225.00 g mangetout young peas; 420.00 g butter beans tinned, drained and rinsed; 1.00 fresh chives small bunch, chopped; 8.00 radishes sliced; 2.00 oranges juice only; 90.00 ml fresh chillies 573; 30.00 ml sesame seed oil; sea salt and freshly ground black pepper; orange zest only; 150.00 ml yoghurt plain; 30.00 ml fresh mint chopped

Recipe Disclaimer

Tap for method

Ingredients (12)

SALAD

225.00 g	green beans — young, topped and tailed
225.00 g	mangetout — young peas
420.00 g	butter beans — tinned, drained and rinsed
1.00	fresh chives — small bunch, chopped
8.00	radishes — sliced
2.00	oranges — juice only
90.00 ml	fresh chillies — 573
30.00 ml	sesame seed oil
	sea salt and freshly ground black pepper

YOGHURT DRESSING

	orange — zest only
150.00 ml	yoghurt — plain
30.00 ml	fresh mint — chopped

Tap for ingredients

Method:

Boil the green beans and peas in a little salted water until just tender. Drain immediately and refresh under cold water.
Place in a large dish and add the butter beans, chives and radishes. Mix the orange juice with the oils, season with salt and pepper and pour over the vegetables. Stir so the dressing coats the vegetables.
Blend all the ingredients for the yoghurt dressing and serve with the salad.
Serves 4 as a side dish.