This easy to make salad recipe combines lima beans, chestnuts, garlic, fresh herbs, pearl barley and Cheshire cheese, tossed in a herb and fruit vinaigrette.
Serves 4
INGREDIENTS:
30 oz. cooked lima beans, drained
10 oz. chestnuts, peeled and chopped
5 oz. cooked pearl barley, drained
2 cloves elephant garlic, finely crushed
2 tbsp. fresh squeezed orange juice
1 orange, peeled, depithed, depipped and pureed
1 tbsp. fresh cilantro, finely chopped
1 tbsp. fresh parsley, finely chopped
1 tbsp. fresh chervil, finely chopped
5 oz. Cheshire cheese, grated
1 tbsp. sunflower oil
1 tsp. salt
1 tsp. coarsely ground black pepper
10 green lettuce leaves to serve
METHOD:
Using a food processor, combine garlic, orange juice, orange puree, cilantro, parsley, chervil, sunflower oil, salt and black pepper. Meanwhile, arrange green lettuce leaves on a platter.
In a large bowl, combine lima beans, chestnuts, pearl barley and Cheshire cheese. Add dressing and mix well. Spoon onto lettuce leaves and chill for ½ hour. Serve cold with soft rolls.
