Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 6 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 150grams green beans, trimmed
- 5 radishes, trimmed
- 1 baby cos lettuce, trimmed
- 1/4 cup extra virgin olive oil
- 2tablespoons Greek-style yoghurt
- 1teaspoons Dijon mustard
- 1/2 cup buttermilk
- 1tablespoons Macro Fire apple cider vinegar
- 150grams frozen broad beans
- 1/4 cup chives
Nutrition per serving
548kJ / 131Cal
548 Kilojoules or 131 Calories
6% of daily energy intake*
Protein
3.9grams
Fat
10.2grams
Carbs
5.1grams
Sugars
3.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Thinly slice radish and place into a large bowl of iced water. Separate lettuce leaves and add to bowl.
Step 2 of 4
Blanch green and broad beans in boiling water for 2 minutes or until just tender. Drain and cool under cold running water. Add green beans to bowl with lettuce. Slip broad beans from their skins. Add to bowl.
Step 3 of 4
Combine buttermilk, oil, yoghurt, vinegar, chives, mustard, salt and pepper in a jar and shake until emulsified.
Step 4 of 4
To serve, drain all vegetables well and pat dry with a clean towel. Arrange in a bowl. Drizzle over dressing and season to taste.
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