french bean salad with Sunflower seeds and pickled onions

This recipe comes from my mum’s cookbook but I kicked it up a notch using my pickled onions (recipe in previous blog post). It’s an easy side dish that tastes amazing when beans are in high season but still good year round. I will include both onion options in this recipe.

For the salad:

1 lb French beans, trimmed

1/2 medium onion, chopped or 1/4 cup pickled onions (see pickled onion blog post for recipe)

1/4 cup roasted sunflower seeds, or raw seeds, toasted

For the dressing

1/4 cup extra virgin olive oil

2 Tbsp red wine vinegar

1 Tbsp honey

Kosher salt and fresh ground pepper, to taste

Steam beans until just tender then shock in cold water, drain and set aside

Meanwhile, if you’re using raw sunflower seeds, place in a small skillet over medium heat and toast until lightly brown and fragrant. Set aside to cool.

In a medium bowl combine dressing ingredients and mix well with a whisk.

Add green beans and onions to bowl, mix well and set aside for at least 10 minutes. You can prepare up to this point the day before and let the flavours mingle in the fridge overnight - but bring to room temperature before serving.

Add sunflower seeds just before serving, toss together and enjoy!