„Summery bean and peach saladwith hazelnuts“
Original recipe by:
„Deftig Vegan Mediterran“
By:
Anne-Kathrin Weber & Wolfgang Schardt
Salad with fruit has a magical attraction for me. I just love savory, salty flavors combined with the freshness and sweetness of fruit. This recipe might be one that doesn’t live up to the book title as it’s more delicate and refined than hearty in my eyes, but I didn’t care about that now because you just have to try it! Do not forget to roast those hazelnuts!
The amount is enough as so often for 2 good eaters or 4 salad-as-a-side-eaters.
For the salad:
500g green beans
3 peaches or nectarines
For the dressing:
6 tbsp olive oil
3 tbsp lemon juice
1 tsp (coarse) mustard
1 tbsp maple syrup
salt and pepper to taste
For garnish:
3 tbsp hazelnuts
3-4 stalks of oregano or savory
Preparation:
- Rinse the beans under running water. Depending on the length of the beans, cut them in half or leave them whole. Bring plenty of salted water to a boil in a pot and blanch the beans for about 7-10 minutes until al dente. Drain and rinse with cold water.
- While the beans are cooking, wash, halve and pit the peaches or nectarines.
- Puree one peach or nectarine half with the other dressing ingredients and some salt and pepper in a blender or with the help of a hand blender in a high blender jug to a fine sauce.
- Also wash the oregano (or savory) and shake dry. Strip the leaves from the stems and chop as desired or leave whole.
- Cut the other peach or nectarine halves into thin wedges and either arrange them directly with the beans and oregano leaves on 2-4 plates, or mix them in a bowl.
- Roughly chop the hazelnuts and toast them without fat in a pan until they are lightly browned and give off their fragrance.
- Drizzle the sauce and sprinkle the toasted hazelnuts over the salad, serve and enjoy.