Green Beans Salad With Some… Grilled Walnuts

It’s September and you can’t go wrong with a salad. The tomatoes from the local market are full of colour and flavour, same for the green and red peppers… The fresh walnuts are light and have a delicate flavour this time of year. I also found green beans on the local market so I decided on a green beans salad. Vegan this time :). Basil and pine for a pesto touch, chickpeas for proteins, an orange squeeze to flavour the dressing, arugula because why not (“I like the expression”)… And let’s do it :) !

The salad

Prepare the dressing in a glass by mixing well all ingredients with a tea spoon or use a small jar with lid and shake it well. If you prepare a larger quantity you can keep it in the refrigerator for a few days.

Grill the walnuts. Heat a thick a thick cast iron skillet or grill and brown the walnut seeds for about 2 minutes. Also You can bake them in the oven for about 5 minutes at 200C with ventilation with similar results.

Steam or simmer the green beans for 5 minutes or so, but taste it during cooking to check for doneness. Drain the water and let it chill a few minutes.

In a large bowl add the green beans, the sliced tomatoes, the chick peas, the pine seeds, the teared basil leaves, the arugula, a pinch of salt and the dressing, then mix gently without damaging the green beans pods and the tomato slices.

Transfer the salad in the serving bowl and arrange the walnut seeds over the top.

If you don’t intent to stick to the vegan version, some freshly grated parmesan cheese will match perfectly into the scene.

Enjoy !