Bean and snow pea salad with preserved orange and almonds
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 6-8
| Ingredients | Preparation |
|
300g green beans, trimmed 300g snow peas, trimmed 300g sugar snaps, trimmed 1⁄2 preserved orange, rinsed and finely sliced 2 tbsp lemon infused olive oil 1 tbsp vincotto 100g flaked almonds Sea salt and freshly ground black pepper |
1. Preheat oven to Hot air 100°C + 100% humidity. 2. Place beans, snow peas and sugar snaps on a stainless steel perforated tray on shelf position 2 and steam in the oven for 4 minutes. Remove and arrange on a serving platter. Scatter over preserved orange, drizzle with olive oil and vincotto. Allow flavours to infuse. 3. Change oven setting to Hot air + 0% humidity 180°C. Place almonds on a stainless steel unperforated tray on shelf position 2 and cook in the oven for 5 minutes until lightly golden. To finish 1. Scatter almonds over the salad, season with salt and pepper and serve. Note Preserved lemons can be substituted for preserved oranges. |
