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How To Make Green Beans And Garlic Salad

How To Make Green Beans And Garlic Salad

A Green Beans and Garlic Salad Recipe. A great combination of your favourite beans to serve as an accompaniment to a variety of meat dishes. Appreciate our Green Beans and Garlic Salad recipe.


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4 people
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Step 1: You will need

  • 500 g green beans, trimmed
  • 24 garlic cloves, peeled
  • 4 tbsp almonds, sliced
  • 100 g cherry tomatoes, chopped in quarters
  • 65 ml olive oil
  • the juice of 1/2 a lemon
  • 1 tsp sugar
  • salt and pepper
  • 1 bowl of iced water
  • 1 slotted spoon
  • 3 trays
  • 1 small bowl
  • 1 spoon
  • 2 sheets of aluminium foil
  • kitchen paper

Step 2: Preheat the oven

Preheat the oven to 220ºc or gas mark 7.

Step 3: Prepare the garlic

Place half the garlic onto a sheet of aluminium foil and season with salt and pepper. Sprinkle on half the sugar, drizzle with a little olive oil and wrap the garlic tightly in the foil. Repeat this process with the other half of the garlic.

Step 4: Roast the garlic

Put the two garlic parcels onto a tray and place it on the middle shelf of the oven. Roast for 20 minutes.

Step 5: Roast the almonds

Meanwhile, pour the sliced almonds onto a tray and place it into the oven beside the garlic. Roast for 5 minutes then remove the almonds from the oven and place on the side to cool.

Step 6: Brown the garlic

Remove the garlic from the oven and leave it for 3 minutes for the foil to cool. Carefully open the garlic parcels, put all the garlic together onto one piece of foil, return to the oven and roast for a further 5 minutes. After this time, remove from the oven and leave to cool.

Step 7: Blanch the beans

Into a saucepan of boiling, salted water, add half of the trimmed beans. Bring back to the boil and cook for 3 minutes or until the beans are soft but still have a crunch. Remove the beans from the saucepan and place into the bowl of iced water for 3 minutes. This stops the beans from cooking more and also helps them retain their colour.

Place the rest of the beans into the boiling water. Remove the first batch of beans from the iced water and place on a tray lined with kitchen paper to drain.

Repeat this process of blanching and cooling with the second batch of beans so all the beans are eventually left to drain.

Step 8: Make the vinaigrette

Into a bowl add the cherry tomatoes, pour in the olive oil and the lemon juice. Season with salt and pepper and mix together.

Step 9: Plate the salad

Onto the serving plate, place the green beans, put the roasted garlic on top and add some of the juice. Carefully mix together and spoon on the tomato vinaigrette. Finally sprinkle on the roasted almonds. This salad is fantastic with grilled fish and roast lamb.