Mixed Bean Salad with Radish, Pomegranate and Fresh Goats' Cheese

• Vegetarian
• Gluten free

• Produce

  • 250 g Green beans
  • 3 tbsp Mint and parsley
  • 100 g Pomegranate seeds
  • 200 g Radishes

• Condiments

  • 3 tbsp Balsamic vinegar
  • 2 tbsp Dijon mustard

• Baking & Spices

  • 2 tsp Caster sugar

• Oils & Vinegars

  • 6 tbsp Olive oil

• Dairy

  • 300 g Non-rinded goats' cheese, soft fresh

Found on womanandhome.com

Description

Directions

• Place the green beans in a pan of boiling water and simmer for 3 minutes, then add the peas and soya beans, and cook for 2 more minutes, before draining and running under cold water until cool. Pat dry, then mix with the radishes, pomegranate, chunks of cheese and herbs.
• Whisk together the Dijon and balsamic until you have an emulsion, stir through the sugar, gradually whisk in the oil until thick, and season. Dress the salad at the last minute before serving. If serving at a buffet, leave the dressing on the side.

Nutrition