Grilled Green Bean, Witlof and Walnut Salad
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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. 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.
600g green beans topped and tailed
60ml 1/4 cup Extra Virgin Olive Oil
1 red witlof leave removed
1/2 head endive lettuce washed and dried
60ml 3 tbspn Moroccan Spice, Honey & Dijon Vinaigrette
To season sea salt and freshly ground black pepper