Home
Recipes
Carb Conscious

Thirty minute

Mozzarella, poached leek, fennel and citrus salad

15 minutes

Lamb recipes

Mushroom, hazelnut and leek-stuffed spiced rack of lamb with charred onion petals

45 minutes

Christmas recipes

Pear and celeriac in horseradish cream

40 minutes

Ceviche recipes

Lemony garlic marinated baby marrows

Asparagus recipes

Asparagus with nectarines and truffle vinaigrette

Avocado recipes

Green salad with roast walnuts and avocado oil dressing

10 minutes

Beans recipes

Taiwanese soya-sesame pork and chicken liver skewers

15 minutes

Beans recipes

Five-bean salad

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus marinating time

Ingredients

For the dressing:

½ clove garlic, crushed
A pinch sea salt
1 t Dijon mustard
1 T sherry vinegar
¼ cup olive oil
2 T honey (or to taste)

For the salad:

1 x 400 g can Woolworths three-bean mix, drained and rinsed
1 x 400 g can butter beans, drained and rinsed
½ red onion, thinly sliced
1 lemon , zested and juiced
350 g fine green beans, sliced and blanched
3 sticks celery, with leaves, thinly sliced
10 g Italian parsley, chopped
sea salt and freshly ground black pepper, to taste

Method

To make the dressing, pound the garlic and sea salt using a mortar and pestle to make a paste. Add the Dijon mustard and combine, then add the sherry vinegar and drizzle in the olive oil, crushing the ingredients. Add the honey.

Toss the dressing with the canned beans, red onion, lemon juice and zest and allow to stand for 1 hour. Just before serving, toss through the green beans, celery and parsley and season to taste.

Cook's note: I love this salad for its sweet-tangy dressing – but these days I add two extra kinds of beans. Because why not? If you have the time, I recommend making it the day before to give the flavours a chance to mingle and let the beans take on all that deliciousness.

Want to keep it old school? Add green pepper and baked beans. Omit the dressing and add fruit chutney, vinegar, soft brown sugar and olive oil.

Crispy pork rashers with cabbage

Grapefruit roast chicken

Easy lamb shank pie

Mozzarella, poached leek, fennel and citrus salad

Mushroom, hazelnut and leek-stuffed spiced rack of lamb with charred onion petals

Pear and celeriac in horseradish cream

Ceviche with avocado

Simple soya avocado salad

Lemony garlic marinated baby marrows

Asparagus with nectarines and truffle vinaigrette

Green salad with roast walnuts and avocado oil dressing

Fried garlic green beans

Spicy roasted cabbage wedges

Taiwanese soya-sesame pork and chicken liver skewers

Five-bean salad

Five-bean salad

Ingredients

Method