Purple bean-pear & squash salad -dressing-recipes-thebrokenoven.com

Purple bean, pear & squash salad with fragrant basil and carrot top dressing.


Our jack and the beanstalk plants have been a striking addition to the vegetable plot, happily producing a great crop of purple beans for the last few weeks, great for freezing for the Autumn. Decided to put them into a salad along with squash, carrots, and pears. They will lose their colour shortly after cooking but still make for an appealing mix.

I have cut the vegetables in a variety of ways for visual, as well as adding different textures, then simply finished the dish of with some basil and carrot top🥕 dressing, if it is at all edible, its going to be put to good use.  

Image, Pear tree, sunny day in the garden.
Our sole pear tree, never fails to produce a decent crop.

Finally I finished it with some pan toasted seeds, nut, and maple syrup to create a crunchy texture to sprinkle on top.

Maybe not everyone’s favourite bean, still worth while having it in different ways, even a simple roasting in the oven with garlic, olive oil a little butter and slices of lemon, to serve alongside a roast dinner or maybe a poached egg on top as I would do with asparagus for a late breakfast or lunch dish.

However, you like to have your beans, I hope this recipes aids in inspiring you to your own creations.

Purple bean, pear & squash salad with fragrant basil and carrot top dressing.

Image, purple bean plant in vegetable garden
Purple bean plant in vegetable garden
Image, just picked purple beans, and carrots, soil, wooden box
Just picked from the garden purple beans, and carrots
Image, Purple beans, Patty pan squash, carrots and pears from the garden

Ingredients for the salad- just some of the produce for this easy salad. This way all the ingredients can be picked fresh, still firm and crisp.

Otherwise head to your local farmers market for the freshest of products.


Purple bean, pear & squash salad with fragrant basil and carrot top dressing.

  • Servings: 4
  • Difficulty: easy
  • Print

Using up some of the end of summer produce, we created this salad recipe to serve alongside a main course, would be substantial on its own with a good chewy slice of sourdough or crunchy French stick.


Ingredients

  • 360g Purple or green beans, trimmed and cut into 1½cm-2cm pieces
  • 2 x medium patty pan squash-spiralized
  • 2 x medium carrots, various colours, if possible, scrubbed topped & tailed,
  • 2 x medium conference pears, slightly firm and crisp
  • 1 x Clove garlic finely chopped
  • 1x Tablespoon olive oil
  • Salt & pepper

Directions

  1. Place the spiralized squash on a large serving plate
  2. Using the vegetable peeler and one of the carrots, shave ribbons of the carrot by placing it on a chopping board and running the peeler along the carrot to create ribbons. With the other carrot cut into julienne (matchsticks). Start with the prepped carrot cut into 2½cm lengths crosswise, trim a little off one edge to create a little bit of stability, lay the carrot on this flat edge, slice lengthwise, layer the carrots and cut lengthwise again in to thin sticks.
  3. For the pears, cut into quarters, remove the core, and thinly slice the quarters. With the other pear, using a vegetable peeler, shave into ribbons.
  4. To Finish, sauté the beans in olive oil over a medium heat along with the garlic until just tender 2-3 minutes, season with a grind of salt and pepper, stir through the pear slices and sauté for further minute.
  5. To assemble the salad layer up the spiralized squash with the carrot, pear ribbons and carrot matchsticks, spoon over the sauteed beans and pear and gently toss through, using tongs.
  6. Dot with some of the dressing and maple toasted seeds & nuts, serving the rest as extras on the side.

Toasted maple seed & nut crunch

  • 25g Whole almonds, skin on
  • 20g Chopped pistachio nuts
  • 15g Sunflower seeds
  • 15g Pumpkin seeds
  • 1 x Tablespoon maple syrup

Directions

  1. Toast the nuts and seeds in a dry pan over a medium heat until starting to colour, drizzle in the maple syrup and quickly toss together so that the nuts and seeds are evenly coated.
  2. Leave to cool and firm up into a crunchy texture.



Basil & carrot top dressing

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 4 x Tablespoon rapeseed or sunflower oil
  • 2 x Tablespoon rice wine vinegar
  • 2 x Tablespoon soy sauce
  • 1 x Tablespoon maple syrup
  • 1 x Tablespoon freshly chopped ginger
  • Small bunch finely shredded basil, approx. 4g
  • Small bunch carrot tops, woody bits removed, chop the rest, approx. 4g

Directions


1. Combine all the ingredients in a bowl, leave for 15 minutes for the flavours to develop.


Salads-griddled nectarines-squash & feta-miso dressing-recipes-thebrokenoven

Food photography, salad platter,griddled squash, thyme & honey feta,
Summer salad platter,griddled squash, thyme & honey feta

Charred squash, griddled nectarines, greens, a splash of colour with a miso & sesame dressing


 

Summer is out there some were! I think🤔 it’s heading our way this weekend. Depending on where you are in the world, hope you are enjoying a few rays of sunshine, be it chilli or warm️🌤☀

Salads! Well, for me it is usually the dressing that accompanies the salad! that is the part I look forward to the most. A decent dressing can elevate simple ingredients to a more mouth-watering affair. And for the ingredients, well I usually end up with a gallimaufry. Starting with greens, some legume, a hint of fruit & something a little salty, and do not forget a good crusty bread 🥖 like baguette or sourdough, and finally the all-important dressing.

Just grab what you have around you, using this recipe for a little inspiration, hopefully you will be well on your way to creating something delicious and fun to eat.


Charred squash, griddled nectarines, greens, a splash of colour, with miso & sesame dressing

  • Servings: 4
  • Difficulty: easy
  • Print

Substantial enough on its own, or would be a great side, if you were having a barbecue with steaks or fish.


Ingredients

  • Half a butternut squash (top half) cut into wedges.
  • 2 x Bay-leaves.
  • Few springs thyme.
  • Half a thumb size of ginger peeled & sliced.
  • 2 x cloves of garlic slightly crushed, leave the skin on.
  • 2 x Shallots cut in half.
  • 2 x Tbsp olive oil.
  • Good grind of salt.

Toss all the ingredients together, cover with some wet parchment and roast in the oven 200c/gas-6 for approx. 25 minutes or until slightly tender.

Ingredients

  • 225g baby gem leaves washed and split in two. About two medium heads.
  • 220g Piccolo cherry tomatoes. These are a great variety, super sweet, perfect for salads.
  • 2 x Nectarines, slightly under ripe.
  • ½ x Pomegranate, seeds removed.
  • 1 x Avocado sliced.
  • Large slice of feta cheese which you can briefly char on the griddle, then leave to sit with some sprigs of thyme, good drizzle of olive oil and honey.

Directions

  1. While the squash is roasting, set a griddle pan on a medium to high heat, spray with a little oil and char the nectarines until lightly soft. I brushed mine with a little honey as the were a little bitter, but you may not have to do this if your nectarines are at the perfect stage. Set aside.
  2. Continue to griddle the tomatoes, then set aside.
  3. When the squash is ready, remove from the oven and set aside the ginger, garlic & shallots which will form part of the dressing.
  4. To finish the squash, lightly char on the griddle pan to give a little extra smoky flavour.
  5. To Assemble-Layer up the baby gem, piccolo tomatoes, nectarines, avocado slices and sprinkle with the pomegranate seeds, zest and a little drizzle of the dressing to finish.
  6. Serve the charred squash & feta on the side with the rest of the dressing & your favourite chewy crusty bread
Try your favourite cheese, maybe a goat, or a blue, but definitely use thyme, it will bring an aromatic Mediterranean warmth to the cheese along with the fruity olive oil & honey to balance out some of the saltiness.


Miso & sesame dressing

  • Servings: 4
  • Print

Ingredients

  • 1 x Tbsp Miso paste.
  • Juice and zest of 1 lime.
  • Ginger, shallots & garlic, skin removed (These are from the squash that you roasted)
  • 2 x Tbsp sesame oil.
  • 1 x Tbsp olive oil
  • 2 x Tbsp honey.
  • 1 x Tbsp cider vinegar.
Pop all the ingredients in a blender, whizz until smooth & emulsified.
Ingredients for Miso dressing, lime, garlic, ginger, shallot sesame &olive oi
Ingredients for Miso dressing
Food photography,Summer salad platter,griddled squash, thyme & honey feta, Miso dressing.
Food photography, Squash ready for the oven, enamel pan
Squash ready for the oven

Enjoy!



Spring salads-local Irish ingredients-recipes-thebrokenoven

Food photography,Seasonal leaves, sheep's milk ricotta, Smoky bacon lardons, rainbow tomatoes,oil, vinegar

Seasonal leaves, Sheep’s Milk Ricotta, drizzled honey, smoky bacon lardons, olive oil & red wine vinegar


Creamy & mild, this sheep’s milk ricotta is perfect with a selection of your favourite leaves, a drizzle of honey for sweetness & salty smoky bacon lardons, finished with some crispy Jerusalem artichokes. & a splash of red-wine vinegar.

Rating: 1 out of 5.

Seasonal leaves, sheep's milk ricotta & smoky bacon lardons with drizzled honey, artichokes crisps

  • Servings: 4
  • Difficulty: easy
  • Print

Some great local Irish ingredients in this recipe, no better way to kick off a relaxing spring evening with this salad and maybe a glass for your favourite tipple


Ingredients

  • 100g Off your favourite leaves, I have used mizuna, mibuna & mustard leaves which add a peppery kick along with some baby spinach.
  • 150g smoked bacon lardons 1x tsp oil for sautéing the bacon.
  • 150g Sheep’s milk ricotta.
  • 150g Rainbow tomatoes.
  • 1 x Tbsp honey.
  • 1 x Tbsp red-wine vinegar
  • Drizzle of olive oil
  • 200g Jerusalem artichokes for the crisps or wedges.
  • 500ml Rapeseed oil if deep-frying the artichokes for crisps or 2 x tbsp if you are going to roast the artichokes in wedges.
  • Sea-salt & black pepper

Directions

  1. If you are making the artichoke crisps slice them on a mandolin slicer or with a sharp knife.
  2. Heat the oil to 175c and fry in batches, draining each batch on kitchen towel. If roasting, split the artichokes in half lengthways, toss with the 2x tbsp oil on a baking sheet, and roast for approx. 15 minutes until golden and edges are crispy.
  3. Meanwhile cook the bacon lardons in 1 x tsp oil in a frying pan on a medium heat until nice and crispy, alternatively roast in the oven at 180c/gas 4
  4. To assemble, place leaves on a large serving plate or platter, scatter over the bacon lardons and crumble over the ricotta and finish of with the artichokes.
  5. Drizzle with the honey and sprinkle over the red wine vinegar & a drizzle of olive oil
Check out this quick satay chicken recipe, one of the kids & adults’ favourites, along with a refreshing glass of lemon balm & lime lemonade. Enjoy.

Quick satay chicken skewers

  • Servings: 4
  • Print

Just something for maybe a weekend dinner, to serve along-side your salad for a more substantial meal


Ingredients

  • 4 x chicken fillet approx. 175g each
  • Juice of 1 lime
  • 1 x Tbsp soy sauce
  • ½ Tsp chilli flakes if you like a bit of heat
  • Grind of sea-salt & black pepper

Cut chicken into strips, approx. three from each fillet. Marinade for 5 minutes with the lime juice, soy & chilli flakes, season, then thread onto skewers.

For the satay sauce

Ingredients

  • 80g crunchy peanut butter
  • 1 x Tbsp soy sauce
  • 20g Grated fresh ginger.
  • 150ml coconut milk
  • Heat all the ingredients in a saucepan over a low heat, stirring with a whisk until all the ingredients are fully incorporated. Add some water to achieve a creamy consistency if needed.

Directions

  1. Cook chicken on a griddle or a frying pan over medium-high heat, turning the skewers every 2-3 minutes on each side until slightly charred, golden & cooked through.

If using wooden skewers soak in water for 10-15 minutes prior to threading the chicken. This will prevent them from getting to burnt. Serve with lime wedges, chopped coriander and extra chilli if you like it spicy.

Lemon balm & lime lemonade

Try this refreshing lemonade, or if you are a little more adventurous, you could use the syrup in your favourite cocktail – maybe a little twist on mojitos.

Ingredients

  • 1 x large lemon & lime juiced.
  • 100g caster sugar
  • 150ml water gently heated with the sugar to create a syrup. Allow to cool.
  • 10g lemon balm leaves & stalks.

Directions

    1.Blend lemon & lime juice with lemon balm in blender and strain.
  1. Mix with the syrup and dilute to your taste with sparkling water.

Food photography,Lemon balm & lime lemonade, jug, glasses
Lemon balm & lime lemonade

Enjoy!