Summer Lima Beans with Pesto and Lemon Dressing Salad

Sophie Barclay

Ingredients

12	Asparagus spears, blanched in simmering water for 1 minute, drain and cool
250 g	Lima beans, soaked overnight in cold water, then simmered in unsalted water for 30 mins- strain and cool. (Main)
½ cup	Red onions, thinly sliced and diced
200 g	Green beans, ends trimmed
¼ cup	Slivered almonds, toasted lightly on a tray in a medium hot oven for 2-5 minutes
½ cup	Telegraph cucumbers, cut and diced
3	Radishes, shaved with peeler
1 handful	Microgreens, Optional
¼ cup	Pesto, (parsley pesto) see recipe

Parsley Pesto

200 g	Almonds
250 g	Parsley, fresh curly (Main)
1	Garlic clove, peeled
30 g	Parmesan cheese, grated
1	Lemon, zest and juice
200 ml	Olive oil

Directions

1. Place all ingredients other than the oil into a food processor – blend till chopped and combined.
2. Begin to add the oil at a drizzle and continue until it has reached the desired consistency.
3. Arrange all the salad ingredients into a large bowl – add the fresh pesto and mix to combine gently.
4. Season with fresh pepper and sea salt. If using the microherbs add a handful to garnish.