Haricots and Asparagus with Peaches - James Martin Chef
This wonderful BBQ salad uses peaches but you can also use figs, apricots or plums! Espelette pepper is added, bringing extra flavour to fresh garden veg!
Ingredients
- 300g Green beans, blanched
- 6 Flat Peaches, 1/2d
- 6 Baby Leeks blanched
- 12 English asparagus spears
- 12 Purple asparagus spears
- 125g Flaked Almonds
- 75g white wrapes, cut in half
- 1 Good Pinch Esplette Pepper Flakes
- 100 ml Olive oil
- Seasalt
- 35ml white wine vinegar
- Fresh Herbs such as lemon verbena and landcress
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