Grilled Green Bean, Witlof & Walnut Salad

4-6
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (275.4 g)
  • Calories 381.5
  • Total Fat - 29.3 g
  • Saturated Fat - 3 g
  • Cholesterol - 5.3 mg
  • Sodium - 454.2 mg
  • Total Carbohydrate - 24 g
  • Dietary Fiber - 7.5 g
  • Sugars - 15.3 g
  • Protein - 10.8 g
  • Calcium - 108.4 mg
  • Iron - 2.9 mg
  • Vitamin C - 8.7 mg
  • Thiamin - 0.1 mg

Step 1

Preheat a fan forced oven to 180C.

Step 2

Place the walnuts onto a baking tray and place into the preheated oven to cook for 8 - 10 minutes. Remove and place onto a tea towel and rub to remove the skins. Set aside to cool.

Step 3

Meanwhile, place a large pot of salted water over a high heat and bring to the boil, place the beans in and blanch for 3 minutes, remove from the heat and strain. Spread beans onto a platter and drizzle with 2 tablespoons of olive oil, allow to cool slightly.

Step 4

Heat a griddle pan over a high heat, then grill the beans for 2 - 3 minutes or until they are slightly charred, remove and place into a mixing bowl.

Step 5

Add the witlof and endive lettuce to the beans, drizzle over the vinaigrette and season to taste with sea salt and freshly cracked black pepper and toss together until well coated.

Step 6

To serve, place onto a serving platter, crush the walnuts and sprinkle over the salad and drizzle with the remaining olive oil.

Tips & Variations


No special items needed.

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