

Charred Green Bean & Cranberry Salad
A simple summer side dish, or the main for a light lunch. This crunchy, sweet and tangy salad is sure to delight your guests.
10 minutesPrep Time
10 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings500g green beans, trimmed
1/3 cup roasted hazelnuts, roughly chopped
1/3 cup dried cranberries, roughly chopped
1/2 cup sharp parmesan, shaved
1/2 cup basil, leaves picked
2 tbsp Community Co. Red Wine Vinegar
1 tsp Dijon mustard
1 small shallot, chopped
3 1/2 tbsp extra virgin olive oil
Directions
- Preheat grill pan on medium heat.
- Make the dressing by adding the vinegar, mustard, shallot and olive oil in a bowl. Whisk to combine. Season to taste.
- Grill beans, moving them constantly until they are well charred. Remove from heat and set aside on a plate to cool.
- Combine the beans, hazelnut, cranberries, basil and dressing in a bowl. Toss well.
- Arrange the bean salad on a serving platter and add the shaved parmesan on top.