Name: All green salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Ingredients
Ingredients: 12 asparagus; 12 green beans; 1 Tbs honey; 1 cup pecan nuts and macadamia nuts; 1 fresh mint handful; 1 fennel handful; 1 cup salad greens; 3 Tbs fresh chillies 573; 1 Tbs sesame oil; 1 garlic cloves, crushed; lemons juice only; sea salt and freshly ground black pepper

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Ingredients (12)

12	asparagus
12	green beans
1 Tbs	honey
1 cup	pecan nuts — and macadamia nuts
1	fresh mint — handful
1	fennel — handful
1 cup	salad greens

VINAIGRETTE:

3 Tbs	fresh chillies — 573
1 Tbs	sesame oil
1	garlic — cloves, crushed
	lemons — juice only
	sea salt and freshly ground black pepper

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Method:

Preheat the oven to 200°C

Blanch the asparagus and green beans in a large pot of boiling water. Only leave them in the water for a minute, until slightly tender and a lovely green colour. Immediately stop the cooking process by dropping the greens into ice-cold water. Scoop out and set aside to dry.

Heat the honey in a microwave for a few seconds. Pour over the nuts and roast on a baking tray for 5 minutes or until the nuts are golden brown. You need to keep a close eye on this as nuts burn notoriously quickly the minute you do something else.

Remove from oven, cool completely and separate nuts from one another.

Vinaigrette:

Shake all the ingredients together.

Slice the asparagus in half lengthwise and mix the asparagus, beans, mint, fennel and mixed greens together with the vinaigrette. Divide onto 4 plates, and sprinkle nuts over.

Serve immediately with fresh warm crusty bread.

Recipes developed for Food Lover’s Market by Marie-Louise Guy and Callie Maritz from CAKEBREAD.