Here’s a recipe for a vibrant and nutritious salad featuring sliced runner beans, grilled peach slices, feta cheese, roasted hazelnuts, beetroot, and quinoa, all topped with a mustard dressing. This recipe serves 2 people.
I was looking at reproducing an excellent salad I had a few days ago at The Chapel in Abergavenny. Always serving excellent lunchtime fare with a very quirky and original take. This particular salad was a standout for me and I often feel that good food needs to be showcased. The runner beans should be the main feature. I’m hoping I’ve done it justice and that others will visit. Abergavenny is a great town anyway!
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Ingredients
For the Salad:
- 100g quinoa
- 200g or more of lettuce (roughly chopped), microgreens and other small salad leaves including rocket/arugula. I can see this being varied extensively depending on what is available in the garden and the grocer – I leave that up to you!
- 100g runner beans, sliced lengthways
- 1 large peach, sliced into wedges
- 100g cooked beetroot, diced into 1 or 1½ inch cubes
- 50g feta cheese, cubed
- 30g roasted hazelnuts, roughly chopped
- 2 tablespoons olive oil (for grilling)
For the Mustard Dressing:
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 tablespoon apple cider vinegar or lemon juice
- Salt and pepper to taste
Preparation Time
- Prep time: 15 minutes
- Cooking time: 20 minutes
- Total time: 35 minutes
Preparation
1. Cook the Quinoa
- Rinse the quinoa under cold water.
- In a small pot, combine the quinoa with double the amount of water (200ml).
- Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
- Remove from heat, fluff with a fork, and let it cool.
2. Prepare the Runner Beans
- While the quinoa is cooking, bring a pot of water to boil.
- Blanch the sliced runner beans for 2-3 minutes until they are tender but still crisp.
- Drain and immediately plunge them into ice water to retain their colour and crunch. Drain again.
3. Grill the Peaches
- Heat a grill pan over medium heat and brush it lightly with olive oil.
- Grill the peach slices for 2-3 minutes on each side until they have nice grill marks and are slightly softened. Set aside.
4. Assemble the Salad
- In a large bowl, combine the cooked quinoa, blanched runner beans, diced beetroot, and grilled peach slices.
- Crumble the feta cheese over the salad.
- Sprinkle the roasted hazelnuts on top.
5. Make the Mustard Dressing
- In a small bowl or jar, whisk together the olive oil, Dijon mustard, honey or maple syrup, and apple cider vinegar or lemon juice.
- Season with salt and pepper to taste.
6. Dress the Salad
- Drizzle the mustard dressing over the salad just before serving.
- Toss gently to combine and serve immediately.
Nutritional Information (Per Serving)
- Calories: ~450 kcal
- Protein: ~12g
- Fat: ~25g
- Saturated Fat: ~6g
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