Summer crunch salad
- Preparation and cooking time
- Prep:
- Cook:
- Ready in 20 mins
- Easy
- Serves 4
Skip to ingredients
- 200g pack small button mushroomfinely sliced
- juice 1 lemon
- 200g green beantrimmed
- handful soft green herbssuch as basil, chervil, parsley and tarragon
- 100g cherry tomatoquartered
- 3 tbsp olive oil
- 75g parmesan(or vegetarian alternative), shaved into large curls
Nutrition: per serving
- kcal178
- fat15g
- saturates5g
- carbs3g
- sugars2g
- fibre2g
- protein9g
- salt0.38glow
Method
step 1
In a bowl, toss mushrooms with half the lemon juice and set aside – the lemon juice will soften the mushrooms. Blanch the beans in boiling salted water for 5-6 mins until they still have a crunch, but they are not squeaky, then drain and cool in iced water.
step 2
Toss the beans and mushrooms together in a bowl with the herbs and season with salt and pepper. Toss through the tomatoes, remaining lemon juice and the olive oil and scatter with Parmesan just before serving.
