1/2 pound green or runner beans
1/2 pound French-style green beans, halved (I used Corn)
3 cups shelled fava beans or fresh peas (I used butter beans)
8 radishes halved
1 tablespoon snipped fresh chives
Juice of 1 small orange
3 tbsp olive oil
1 tbsp sesame oil
salt and pepper
2/3 cup plain yogurt
Fresh mint
1. Trim the green or runner beans and remove the strings, cut into 1 inch slices. Cook in boiling, salted water for 4 minutes. Add the french-style beans and fava beans or peas and cook for 4 minutes, or until just tender; drain and refresh in cold water. (I used the combination of butter beans, green beans and corn)
2. Put the beans in a large bowl. Add the radishes and chives. Mix together the orange juice, oils, salt and pepper. Pour this over the vegetables and toss.
3. Mix together the yogurt and mint. Divide the bean salad among plates and spoon the citrus dressing on top.
This brightly colored soup tastes just as vivid as it looks, and couldn't be easier to make. Use a blender rather than a food processor for a smoother finish.
Ingredients:
a. 1 orange
b. 12 ounces cooked beets, chopped
c. 2 cups vegetable stock
d. 1 cup thick plain yogurt
e. salt and pepper
f. 1 tablespoon prepared horseradish (horseradish is very hot, try it before you add; I personally do not like it but you might)
g. Fresh mint sprigs, to garnish
h. good crusty bread to serve
1. Using a zester, remove the zest from half the orange, or thinly pare off the zest with a potato peeler and shred it finely. Place in a cup with just enough boiling water to cover and leave to stand for at least 10 minutes to soften. Finely grate the remaining zest and squeeze the juice from the orange.
2. In a blender, combine the beet and vegetalble stock and blend until smooth. Blend in the orange juice and half the yogurt and season to taste. Chill until ready to serve.
3. Add the horseradish to the remaining yogurt. Pour the chilled soup into 4 serving bowls. Add a spoonful of the horseradish mixture to each. Drain and pat dry the softened orange zesh and scatter over the crea. Garnish with the mint sprigs and serve with some good crusty bread.
