It's a sunny Sunday here in Sydney and there is no way I'm spending it in the kitchen! This green bean salad is perfectly quick to prepare before heading out to the balcony to enjoy some lunch and sunshine. Happy Sunday all!
Quick Green Bean Salad
a few handfuls of baby spinach
a few handfuls of green beans
3 tablespoons raw buckwheat
3 tablespoons slivered almond
a good pinch of salt
pepper, to taste
1 small orange, juiced
a few tablespoons of good olive oil
2 teaspoons apple cider vinegar
feta or parmesan, to serve (optional)
1. Bring water to a boil in a medium sized pot. Add the beans and leave for a couple of minutes. Drain and rinse with cold water. Chop the beans in half (or to bite-size pieces).
2. Toast buckwheat and almonds on a dry frying pan for a few minutes, stirring continuously. Season with salt and pepper. Remove from the heat and set aside.
3. Whisk orange juice, olive oil and ACV in a bowl. Toss all ingredients in a large bowl and serve immediately. Add feta or parmesan, if you wish.