Serves
6
Crisp, green and crunchy with nuts.
Recipe Category
Occasion
Products in this recipe
You will need
300 g tenderstem broccoli
300 g young green beans
1 T (15 ml) olive oil
Ina Paarman’s Vegetable Spice
½ cup (125 ml) chopped raw almonds, dry roasted in a frying pan
Ina Paarman’s Balsamic Vinaigrette
Method
Toss the broccoli and beans with a little olive oil (to preserve colour). Season with Vegetable Spice.
Steam until just done.
Toast the almonds in a dry frying pan until just golden.
This can be done in advance.
Dish up the steamed vegetables onto a salad plate.
Leave to cool.
Dress before serving with Balsamic Vinaigrette and sprinkle over the nuts.
