Garlic scape beans
Seasonal vegetables are in an important part of our diet, so why not indulge in this delicious side dish that can be switched up into a luscious summer salad. Just add a boost of flavouring add ins, with our Garlic Scape Flavouring Kit. Blast your calories with this satisfying and low cal bean salad. Your tastebuds and waistline will thank you!
Flavouring Components
1 Garlic Scape Dressing
2 Pickled Mustard Seed
3 Crispy Caper Flowers
Salad components
2 cups fresh beans, Coco Blanco or Romano beans
Salt
1/2 cup fava beans, blanched
1/4 cup thinly sliced radishes
4 oz green beans, blanched
1/4 red onion sliced
1/2 bunch kale, washed and torn into bite sized pieces
Method: Cooking the beans
Fill a 4L saucepan with water. Add 2 TBSP of salt. Bring to a boil. Add the beans and when the water starts to boil, reduce to medium-low heat. Careful not to overcook the beans. Fresh beans need to be monitored closely.
Remove from heat when cooked, then strain. The beans are cooked when they are soft but firm on the outside.
Place cooked beans in a large bowl of ice water to stop the cooking process. Once cooled, strain the beans
TIP: Cook the beans two days in advance.
Assemble your salad
Toss the beans with 2TBSP Garlic Scape Dressing (flavouring component 1) add 1 TBSP Pickled Mustard Seeds (flavouring component 2). Incorporate well, taste and adjust. Add more dressing or pickled seeds accordingly & season with salt, set aside.
In a second bowl toss the radish slices, scallion or red onions, herbs, fava bean, green beans with 1 TBSP Garlic Scape Dressing (flavouring component 1) and 1 TBSP Pickled Mustard Seeds (flavouring component 2).
Toss the contents of the two bowls, toss is kale, adjust seasoning and let marinade for 10 minutes before serving.
Just before serving garnish with Crispy Caper Flowers
