Denise says:
This delicious creamy cheese works well with green beans and toasted almonds. I like to serve this salad as an accompaniment to plain fish dishes and it is also ideal as part of a buffet selection. The secret of an excellent salad is the blending of the dressing with the vegetables. Toss and combine well and check seasoning.
Preparation Time: 15 minutes Cooking Time: 10 minutes
Serves : 6-8 people
Ingredients:
400g Fresh Green Beans, topped and tailed250g Mint Frozen peas
100g Flaked Almonds - toasted
100g Chevington Lancashire cheese – cubed/ crumbled
For the Dressing
1 garlic clove – peeled and roughly chopped
2 spring onions – trimmed and roughly chopped
3 tablespoons cider vinegar
1 tablespoon honey – or to taste
120ml olive oil
1 tablespoon fresh mint
Salt and Black Pepper – to taste
Method
1. Bring a saucepan of lightly salted water to the boil, add the beans and cook for 5-8 minutes, until just tender. Drain and place them in cold water to keep them fresh.2. Cook the peas until just tender. Drain and set aside.
3. Pre-heat the oven to 200 C/ 400 F. Place the almonds on an oven tray. Toast the almonds until golden. This will take about 10 minutes but keep an eye on them as they can burn quickly.
4. For the dressing, place the spring onions, garlic, vinegar, honey, mint and olive oil in a food processor and whiz together. Taste and season to taste.
To serve: Transfer the beans and peas to a salad bowl. Stir in the almonds and Chevingtons Lancashire cheese. Pour over the dressing and toss well.