It's a sunny Sunday here in Sydney and there is no way I'm spending it in the kitchen! This green bean salad is perfectly quick to prepare before heading out to the balcony to enjoy some lunch and sunshine. Happy Sunday all!
Prep: 30 mins
Cook: 30 mins
Yields: 2 servings
1Bring water to a boil in a medium sized pot. Add the beans and leave for a couple of minutes. Drain and rinse with cold water. Chop the beans in half (or to bite-size pieces).
2Toast buckwheat and almonds on a dry frying pan for a few minutes, stirring continuously. Season with salt and pepper. Remove from the heat and set aside.
3Whisk orange juice, olive oil and ACV in a bowl. Toss all ingredients in a large bowl and serve immediately. Add feta or parmesan, if you wish.
Credit to http://www.scandifoodie.blogspot.com.au/
a few handfuls of organic baby spinach
a few handfuls of organic green beans
3 tablespoons organic raw buckwheat
3 tablespoons organic raw almond
a good pinch of himalayan pink salt
pepper, to taste
1 small organic orange, juiced
a few tablespoons of organic cold-pressed extra virgin olive oil
2 teaspoons organic unfiltered apple cider vinegar