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495g CO2 (-69%1)
Delicious green beans are in season from May to the end of October. In this varied, balanced, and wholesome salad with chickpeas and radishes, the beans grow out of their classic role as a side dish and show that they also have the stuff of a convincing main actor. If you require quicker prep time, the pesto can also be bought without a major change to carbon production. We like the variants with a little more basil and oil and little or no cheese.
|1 Small Bunch (100g)||Radishes|
|4 Tbsp (60ml)||Olive Oil|
Percent Daily Value (DV)
1. Remove all the ends from the beans. *Tip – for quick end trimming, align 5-10 beans to the right first, trimming the ends at the same time. Then do the same on the left.
2. Bring 1 litre of water to boil, then salt. Cook the beans for 8-10 minutes until al dente. Rinse with cold water and drain well.
3. Pesto (if not purchased): Using a blender, mix olive oil, walnuts, basil and garlic together with 2-4 tablespoons of water. Season with salt and pepper.
4. Mix drained chickpeas, green beans, and pesto in a bowl. Cut radishes into thin strips and decorate. Serve with bread.