Pea, bean and cucumber salad

This week’s #TheFridayRecipe is a cross between a salad and a vegetable side dish which goes particularly well with fish like pan fried cod, hake or salmon. The cucumber and beans deliver crunch and the peas, sweetness – all in a light dressing of dill, lemon, olive oil and Dijon mustard. Simple and delicious; two of my favourite words.

pea salad

This serves four but you can just scale it up and down pretty easily.

  • 1 whole cucumber
  • 3 tbsps frozen petits pois, thawed but not cooked
  • 1 small pack of fine green beans
  • Juice of half a lemon
  • 1 tbs Dijon mustard
  • 1 tbs finely chopped dill
  • Salt and ground white pepper

To make…

  • Halve and then quarter the cucumber lengthwise. Remove the seeds with a teaspoon or a knife. Cut into 1cm chunks.
  • Top and tail the beans, cut each one into 4 or 5 pieces. Cook in boiling salted water, drain and rinse with cold water, drain again.
  • Thaw the petits pots by covering them in boiling water for a couple of minutes and then drain them.
  • In your salad bowl, add the lemon juice and mustard and a pinch of salt and whisk so it all dissolves together. Add the olive oil and whisk into an emulsion. Check for seasoning and add the finely chopped dill.
  • Add the peas, cucumber and beans to the serving bowl and dress with the dill mixture. Serve chilled.

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About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Recipes, Salads and tagged , , , , . Bookmark the permalink.

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