That's a long-winded title for a plain little dish, but this salad is so quick to make, and so tasty, that I think it deserves a grand headline.
Lemon, beans and hazelnuts may sound like an unusual combination of ingredients but the whole thing is bought together by the addition of a little soy sauce to the garlicky dressing. I am mad about the combination of soy sauce and lemon juice.
I've used a peppered, crumbly Jersey milk cream cheese from Fairview (available at Woolies in South Africa), but you could use any peppered feta or goat's milk cheese in this recipe.
Salad of Green Beans with Lemon, Garlic, Toasted Hazelnuts and Pepper Cream Cheese
450 g young green beans, topped and tailed
3 Tbsp (45 ml) hazelnuts
1 fat glove garlic, peeled
the juice of a lemon
a pinch of mustard powder
1 tsp (5 ml) soy sauce
1/3 cup (80 ml) olive oil
peppered cream cheese or feta
Cook the green beans in plenty of boiling salted water for 3-4 minutes, or until just tender-crisp. Or microwave them on high for 3-4 minutes in a covered glass dish to which you have added a splash of water. Plunge immediately into a bowl of iced water to set the colour. Drain in a colander. Toast the hazelnuts in a hot dry frying pan for minute or so, watching like a hawk that they don't burn. Chop roughly and set aside.
Crush the garlic and whisk in the lemon juice, mustard powder, soy sauce and olive oil. Pour the dressing over the beans, toss well and season to taste. Allow to stand for 10 minutes. Just before serving, crumble the cheese into the salad and sprinkle with hazelnuts. Serve immediately, at room temperature.
Delicious with pan-fried salmon.
Serves 6 as a side salad.