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Recipe: Apples, Courgettes and Green Beans with Toasted Almonds and Aioli

This vibrant crunchy salad makes for a perfect side or healthy light lunch.

Ingredients

50 g Almonds
1 splash Vegetable oil
½ tsp Flaky sea salt
½ tsp Sugar
200 g Green beans, tips removed
Courgettes
Granny Smith apple
Lemon
2 cloves Garlic, crushed
½ cup Mayonnaise
Spring onion, 2 if small

Directions

  • Heat a small frying pan to toast the almonds. Add a splash of oil. 
  • Lightly toast the almonds. Season with flaky salt. Remove from the pan and cool.
  • Heat a pot of water to blanch the beans. Add salt and sugar to the water; this helps to heighten the green colour of the beans.
  • When water reaches a rolling boil, add the beans. Cover with a lid and cook for 3-4 minutes. 
  • Drain in a sink with cold running water and ice if you have it. Remove from the water when cool, and drain.
  • Slice the spring onions and courgettes on an angle and place in a large bowl.
  • Cut the apple into quarters, core and slice thinly. 
  • Place in a separate bowl and drizzle with lemon juice and flaky sea salt. Mix through then add to the vegetables.
  • Stir garlic through the mayonnaise and add to the vegetables. With your hands, gently lift the vegetables to coat with mayonnaise.

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CHEF FINN GYBEL  Originally from Denmark, Finn trained as a chef in leading Danish restaurants before heading to New Zealand with his family two years ago.

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Celia Hay

Celia Hay's fascination of flavoursome food, international cuisines,  fine wine and the art of hospitality led her to establish *Hay's Restaurant* in 1994 and the *New Zealand School of Food and Wine* in 1995 in Christchurch, New Zealand.

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