Green Beans and red currant salad

Green beans and red currants make for a great, festive-looking salad that uses wonderful spring and summer ingredients!



3 handfuls of green beans, blanched

1 punnet red currants, removed from the stem

15 walnuts shelled

¼ cup maple syrup

2 tablespoons EV olive oil

1 tablespoon red wine vinegar

salt flakes, ground black pepper



  • Quickly blanch the beans in salted boiling water until al dente. Drain and refresh quickly in iced water. Set aside
  • Coat walnuts in maple syrup and toast in a hot frying pan. Season with salt flakes.
  • Combine beans with red currants and candied walnuts. Whisk vinegar into oil, season the dressing, and toss well to serve.