Rhubarb, green bean and spring onion salad with almond pesto
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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For the salad, place the rhubarb, green beans and spring onions into a large bowl and stir.
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For the dressing, in a separate bowl mix together the olive oil, vinegar and mustard. Season, to taste, with salt and freshly ground black pepper and mix well. Pour over the salad and stir well.
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For the almond pesto, place the almonds, parsley, oil and garlic into a small food processor and blend until almost smooth.
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To serve, place the salad into a serving dish and top with a dollop of almond pesto.
Ingredients
For the salad
- 1 stalk rhubarb, thinly sliced
- 100g/3½oz green beans, blanched
- 3 spring onions, thinly sliced
For the dressing
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 2 tsp Dijon mustard
- salt and freshly ground black pepper
For the almond pesto
- 50g/1¾oz whole blanched almonds
- small handful flatleaf parsley
- 2 tbsp olive oil
- 1 garlic clove
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