Fresh green bean and pea salad

Fresh green bean and pea salad
Fresh green bean and pea salad
Dutch inspiration

A fresh and light salad that makes a lovely treat on a warm day. Fresh green beans and crunchy peas mixed with Leyden cheese, sprinkled with herbs.

Lunch/snack for 4 persons
about 15 minutes
  • 1 small juicy orange
  • 1-2 tsp honey
  • 150 g (5oz) podded peas (fresh or frozen)
  • 200 g (5oz) Leyden Cheese (with cumin)
  • 200 g (7oz) green beans
  • 4 spring onions
  • 5 tbsp olive oil
  • 50 g (2oz) pinenuts
  • dill
  • mint and/or chives)
  • parsley
  • Trim the beans and place them in a large pan halffilled with boiling water. Boil for 4 minutes. Add the peas and boil for another 3 minutes. Drain and rinse with cold water to cool.
  • Slice, while the beans and peas are cooking, the spring onions into thin rounds.
  • Pick the leaves and tiny stalks off the herb sprigs. Tear any larger leaves into 2 or 3 pieces.
  • Cut the cheese into thin strips.
  • Toast the pinenuts in a dry frying pan until golden brown. Leave to cool on a plate.
  • Wash the orange with warm water. Finely grate the rind over a large bowl. Squeeze the orange and mix the juice and rind. Add the honey, the olive oil, pepper & salt and stir well. Mix in the other ingredients. Divide the salad over 4 nice plates.
  • Serve with wholewheat toast or warm French baguette.
The green beans and peas can be replaced by other beans, e.g. runner beans and broad beans.
* Try with Black Pepper cheese.
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