Summer crunch salad

Recipe uploaded by

Barney Desmazery

3 ratings

Recipe by Barney Desmazery

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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.
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.

Healthy benefits

Green beans are an excellent source of vitamins A and C. They also contain heart-friendly nutrients, including potassium and magnesium, which help to maintain a healthy blood pressure.

Per serving

178 kcalories, protein 9g, carbohydrate 3g, fat 15 g, saturated fat 5g, fibre 2g, salt 0.38 g

Latest comments and suggestions

• Claire Helen

  22 July 2008

  Claire Helen rated and commented on this recipe

  

  Easy to prepare, colourful and enjoyed by adults and children alike.

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• katyrouth

  06 August 2008

  katyrouth rated and commented on this recipe

  

  A lovely subtle salad for hot summer days. I added some home-made chunky croutons and some goat's cheese to make it more of a main meal, and used mint and basil as the herbs as that's all I would get hold of!

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• middle_pin2

  13 August 2009

  middle_pin2 rated and commented on this recipe

  

  Tried the green beans with shallots and walnut oil as suggested above. lovely.

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Ingredients

• 200g pack small button mushrooms , finely sliced
• juice 1 lemon
• 200g green beans , trimmed
• handful soft green herbs , such as basil, chervil, parsley and tarragon
• 100g cherry tomatoes , quartered
• 3 tbsp olive oil
• 75g parmesan , shaved into large curls

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 5 mins

Vegetarian

Counts as 1 of 5-a-day

Ingredients

• 200g pack small button mushrooms , finely sliced
• juice 1 lemon
• 200g green beans , trimmed
• handful soft green herbs , such as basil, chervil, parsley and tarragon
• 100g cherry tomatoes , quartered
• 3 tbsp olive oil
• 75g parmesan , shaved into large curls

Per serving

178 kcalories, protein 9g, carbohydrate 3g, fat 15 g, saturated fat 5g, fibre 2g, salt 0.38 g

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