Botanica’s Summer Green Bean and Lemon Salad

Updated at: Thu, 17 Aug 2023 12:23:45 GMT

Step 1

With a small knife cut the tops off the beans. Blanch until they change colour from a matte green to a bright green. Refresh in a bowl of ice-cold water. Drain, drizzle with olive oil and lightly season with sea salt. Set aside.

Step 2

Roast your hazelnuts in the oven until they turn golden. Remove from the oven. While still hot, rub the skins off with a clean tea towel. Crumble the feta. Zest lemons.

Step 3

To make the dressing, peel your lemons of their skin and pith. Chop in half, then place half the lemons directly into the blender with the oil, honey and thyme leaves. Blitz until it has reached a creamy consistency. Season to taste and add half of the lemon zest.

Step 4

To assemble salad, sprinkle remaining lemon zest over beans. Layer beans as a base, then the feta, hazelnuts, spinach and cranberries. Repeat until all ingredients are used.

Step 5

Keep salad chilled until serving, and serve with lemon dressing. Enjoy with a chicken or turkey for a light lunch.

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