Fresh Green Bean and Sprout Spring Salad

Fresh Green Bean and Sprout Spring Salad

The perfect Spring salad must be moreish. One that is just as vibrant in texture and taste, as the gardens it came from. 

Green beans were one of the first vegetables we planted in our garden, and they will always remind me of early mornings spent picking among the growing leaves, before the warming sun settled in for the day. 

Like herbs, fresh green beans are an absolute must for any warm season table setting. 



This salad has it all! Depth in texture, flavour and it is entirely refreshing; a much needed treat for any Spring day. 



Fresh & Easy! Green Bean and Sprout Spring Salad

Made from the freshest, Wholefood ingredients, this salad will serve between 6-8 people, but you may not want to share any once you've tried it!

500g Fresh, Green Beans

500g Brussel Sprouts, Quartered

1 Tsp Maple Syrup



1 Bay Leaf

1 Tbsp Orange Zest

1/3 Cup Quinoa

1/4 Cup Almond Flakes

1/4 Cup Currants 


Lemon & Dill Vinaigrette:

1/4 Cup Lemon Juice

1 Tbsp Fresh Dill Chopped (Dried will also do)

Dash of Salt

Dash of Pepper

1 Tbsp Extra Virgin Olive Oil

1 Tbsp Apple Cider Vinegar

1 Tbsp Tahini



With your oven preheated to 180°C and a large tray lined with baking paper, you first want to lay your sprouts evenly across the tray, and dress them with a scattering of salt, pepper, orange zest and a drizzle of maple syrup.



Throw in your bay leaf, and bake the sprouts for about 20-25 minutes, until perfectly roasted. You may want to turn the sprouts over during this cooking time to ensure they bake evenly and do not burn.

While your sprouts are roasting, steam your green beans in a shallow saucepan over a medium heat, in simmering water, for about 5minutes, until just cooked but not tender. It's better if the beans still have a crisp bite to them for the salad.  

Cook your quinoa in a small pot with water, by firstly bring the water to the boil, and then reducing it to a simmer to cook for about 12-15 minutes. Strain and drain your quinoa once this is done.

Prepare your lemon and dill vinaigrette by mixing all the ingredients together, and set this aside.



Arrange your salad on a your desired serving dish, by firstly spreading the steamed green beans across the base. Layer on your cooked quinoa, and top it off with your roasted sprouts. Scatter over your flaked almonds and currants, then drizzle your delicious lemon and dill vinaigrette.

Serve fresh and enjoy!  





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