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Green bean salad with caper salsa

A perfect salad for special occasions.


  • 1 kg green beans, trimmed

  • 1 cup walnuts

  • .5 cup olive oil

  • 2 lemons, juiced

  • .5 cup baby capers, drained, rinsed

  • 1 cup flat-leaf parsley leaves, roughly chopped

  • 1 small red onion, finely diced

  • 1 teaspoon white sugar


  • 1.

    Bring a large saucepan of salted water to the boil. Add beans and cook for 5 to 6 minutes or until just tender (see shortcut). Drain and refresh under cold water. Drain again and pat dry with paper towel. Place beans on a plate. Cover and refrigerate until required.

  • 2.

    Preheat oven to 180°C. Place walnuts on a baking tray. Roast for 5 minutes or until golden and crisp. Transfer to a board. Allow to cool for 5 minutes. Roughly chop.

  • 3.

    Whisk oil and 1/3 cup lemon juice in a jug. Add walnuts, capers, parsley, onion and sugar. Season with salt and pepper. Pour caper salsa over beans and serve.


The dressing is to die for and would also work well with fresh asparagus.

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