Cavolo Nero, Green Bean and Pea Salad



For the salad:
150g cavolo nero – roughly chopped
150g fine green beans
6 radishes – sliced
5 spring onions – chopped
75g frozen peas – defrosted
Juice of half a lemon
150g Quorn chicken style pieces (you could use diced chicken)
1 teaspoon Chinese 5 Spice
1 tablespoon sesame oil

For the dressing:
2 tablespoons sesame oil
2 tablespoons olive oil
2 teaspoons apple cider vinegar
2 teaspoons soy sauce
1 teaspoon honey


Words by:
Dominic Franks
Featured in:
March 2023

Dominic Franks shares a delicious recipe for a fresh spring vegetable salad made with locally grown cavolo nero (or fancy kale!)

I realise it may only be March but I feel spring is in the air and I wanted to share something wonderfully green (and ever so slightly virtuous!).

I also wanted to make something using some of the delicious fresh new spring veg and this cavolo nero, which is essentially a fancy type of kale, is not only perfectly in season – it’s also grown locally, here in Lincolnshire, which is a double-bonus.

The dressing is inspired by Asian flavours and is delightfully tangy with a piquancy that complements the green veg beautifully whilst it tickles your taste buds!

• Steam the cavolo nero and green beans for no more that 4 minutes, then plunge them into ice cold water. Drain well and pat dry with towel.
• Defrost the peas and then plunge them into ice cold water. Layer all the veg in a large salad bowl and squeeze the juice of half a lemon all over.
• In a wok or frying pan (or an air fryer) sauté the Quorn chicken style pieces in the sesame oil and Chinese 5 Spice until they begin to turn golden. Lie them across the top of the salad.
• To make the salad dressing, place all the ingredients into a clean jam jar with a lid (or bowl) and shake vigorously until combined. Pour all over the salad and then toss the salad well.
Eat and of course, enjoy!

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