“Try new season’s green beans in this quick and easy salad, perfect as a side for your next summer bbq.”
what you need
400g green beans, trimmed
100g raw macadamias
100g goats cheese
1-2 tbsp coconut aminos (I used Niulife Naked Coconut Aminos)
2 tbsp lime juice
1/2 tsp lime zest
2 tbsp coconut aminos
1 tbsp raw honey
1/4 cup + 1 tbsp extra virgin olive oil
1/2 tsp good quality salt flakes (I used Murray River Salt Flakes)
what to do
Combine all dressing ingredients together in a jar. Shake well and set aside.
Bring a saucepan of salted water to the boil. Add the green beans to the water and bring back to the boil. Cook the beans until cooked but still crisp and bright green. This should take between 2-3 minutes.
In the meantime, put some ice and water in a bowl ready to cool the beans down quickly.
Once the beans are cooked, drain and add to the water bath. Only keep in the bath for a few seconds and drain again. Add to some paper towels and dab to dry slightly.
Add the green beans to a bowl with 1/2 cup of dressing . Mix through the dressing to coat the beans and set aside for 5-10 minutes.
Heat a non-stick fry pan on medium heat. Add macadamias and pan roast, continually tossing so the nuts brown evenly. Once the nuts have started to brow, add the 1-2 tbsp coconut aminos. You should use enough to cover the macadamias.
Continue to toss the macadamias in the frypan until the coconut aminos start to caramelise. This should only take between 30 -45 seconds. Be careful not to burn the macadamias. Remove from the heat and place in a small bowl. Once slightly cooled, chop very roughly making sure you still have some whole and halved nuts.
Add 1/2 cup of the nuts to the bowl of green beans and mix through.
Using a serving tray, layer the mixed beans and nuts on the tray. Sprinkle the goats cheese and the rest of the nuts over the salad. Finish with a further drizzle of lime dressing.
recipe by Kristin J for go natural foods.