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French Bean & Honey Mustard Salad

Treviso and Rainbow Chard Sauté


  • French Beans (2 cups)

  • Green Peas, shelled (2 Cups)

  • Coriander Seeds, crushed (2 tsp)

  • Mustard Seeds (1 tsp)

  • Olive Oil (3 tbsp)

  • Onion, finely chopped (1/2 pc)

  • Red Chilli, seeded and diced (1-2 pcs)

  • Garlic, chopped (2 cloves)

  • Lemon, zest grated (1 tsp)

  • Mustard Micro-greens

  • Pink Salt

  • Red and Green Lettuce (1/2 cup)

  • Rocket (1/2 cup)

  • Leeks, chopped (1 stem)

  • Honey Mustard Sauce (3-4 tbsp)

: available in Tall Tree Organic Subscription


Serves 3

  1. Prepare an ice bath and set aside whilst filling a medium saucepan with cold water and bring to a boil.

  2. While you are waiting for the water to boil, trim green beans and peas. In one pot of boiling water, blanch the green beans for 4 minutes. Lift them from the pan and transfer to the ice bath.

  3. Blanch the green peas in the same pot for just 20 seconds. Transfer green peas to the ice bath. Drain all beans and peas, dry thoroughly then place in a large mixing bowl.

  4. Place the crushed coriander seeds, mustard seeds and olive oil in a small frying pan and warm over medium heat. When the seeds start to pop, pour the oil and spices over the beans and peas. Toss, then add honey mustard, rocket, leeks, red onion, chilli, garlic, lemon zest and mustard micro-greens, mixing to combine. Gently fold in baby lettuce and season with pink salt.

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