Spinach, Green Beans & Nuts

This salad is like a wonderful hybrid of a side dish... it's not quite a summery salad, but on the other hand it isn't boiled veg in the depths of winter either. Instead, it is a lovely combination of autumn leaves and green runner beans, served warm (or not) with a slightly garlicky, creamy dressing that goes surprisingly well with game and on the side with a casserole or stew. You could also enjoy this pretty looking salad with a good steak (a lean one, remember?!), or with a piece of oily fish, maybe some mackerel or salmon.


  • Green Beans
  • Spinach
  • Rocket
  • Hazelnuts
  • Almonds
  • 0% Greek Yoghurt
  • Lemon Juice
  • 1 large Clove Garlic
  • Dijon Mustard
  • Extra Virgin Olive Oil

First, make the Dressing

Whisk the following in a large bowl: 2 tbsp Greek Yoghurt, drizzle Olive Oil, juice and zest of 1 Lemon, 1 crushed clove Garlic and a pinch of Salt & Pepper… Add 1 tbsp Water if you’re looking for a lighter consistency, but the dressing should be easy to pour but still creamy and thick

To prepare the Nuts; finely chop some Almonds and Hazelnuts.  Heat a pan and fry them (without any Oil) until they start to smell roasted and delicious…

Blanch the Green Beans for a few minutes in boiling water… Drain

Pile the Beans, Spinach and Rocket into a very large bowl, and spoon some Dressing over the top.  Gently mix to coat all the leaves in the Dressing before transferring to a serving plate

Sprinkle the Nuts over the Salad just before serving (so they stay crunchy)

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