Ingredients
- 200g green beans, tops trimmed
- 200g Brussels sprouts, halved
- 1 cup thinly shaved cabbage
- 2 handfuls baby spinach
- 2 spring onions, thinly sliced
- 2 big leaves silverbeet or kale, stems removed, leaves roughly torn
- 1⁄2 cup walnuts, toasted and chopped
- 100g gorgonzola
- 2 cloves garlic, crushed
- 4 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon dried tarragon
- 2 tablespoons chopped mint leaves
- Salt and pepper to taste
Dressing
Recipe serves: 6
Appliance/Function: Steam
Preparation time: 10 minutes
Cooking time: 1 minute
Method
Place the beans and Brussels sprouts in a perforated steam tray and steam at 100°C for 3 minutes. Once cooked, refresh in cold water and drain. Place on paper towels to remove excess moisture.
Place all salad ingredients together in a bowl, leaving aside some walnuts and gorgonzola for garnish.
Dressing
Whisk all the ingredients together in a bowl and season.
Pour the dressing over the vegetables and toss gently so everything is well coated.
To serve
Transfer to a serving bowl and top with remaining walnuts and gorgonzola.
