Warm salad of kumara, asparagus and beans with blue cheese and cashews
“Beans get the green light, whether eaten fresh and crunchy or added to a soup, salad or stir-fry.”
- 1 kumara (about 500g), peeled and cut into 2cm pieces
- 1 tbsp olive oil
- 1 bunch asparagus, trimmed and halved
- 300g green or butter beans, topped and halved
- 1 corella pear, cored and cut into thin slices
- 2 cups baby mache
- 200g blue cheese, cut into 1cm pieces
- 100g raw cashews, toasted
For the dressing
- 100mL extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 clove garlic, halved
- 1 tsp Dijon mustard
- Sea salt
As the days cool, beans can be eaten in a different delicious recipe at every meal. In Italy, the mealy goodness of borlotti bean soup becomes a staple in the colder months. Green, butter or snake beans are all worthy of special attention.
Method
For the dressing
Combine all ingredients, season to taste and whisk well.
Toss kumara with olive oil in a roasting pan and roast at 200C for 30
minutes or until lightly browned and tender.
Steam asparagus and beans until
tender. Rinse under cold water and drain.
In a large bowl, combine kumara,
asparagus, beans, pear and mache.
Discard garlic clove from dressing, whisk
well, then pour over vegetables and toss gently to combine.
To serve
Divide salad
among four plates and scatter with blue cheese and cashews.
Serves 4.
