What’s in the Box? Summer | 18th Aug 2023

Salad Mix | Rocket | Cherry Tomato | Heirloom Tomato Bumper French Bean | Radish | Rainbow Chard | Courgette

*Please wash all veg before eating!

Veggie of the Week: French Bean

French beans need topping, but not usually tailing. You can do this simply by snapping the tops off with your fingers, or by lining them up in a neat row and using a knife.

You can use them raw as a crudité or finely sliced in a salad. To cook quickly, drop them whole into plenty of boiling water for 4-6 mins, depending on how much of a bite and a squeak you like. Drain and plunge into cold water to keep them firm and vibrantly green. Finely sliced, they wouldn’t be out of place in a stir-fry or sautéed on their own with a little butter and garlic. They’ll survive a long slow braise in a tomato sauce; less verdant but meltingly tender.

Recipe: Haloumi, Bean and Tomato Salad with Roast Almond Dressing

(use 3 veggies from your box with this yummy recipe!)

2 tbsp almonds flaked, toasted until brown | 1⁄2 garlic clove, crushed with salt | 1 tbsp lemon juice | 3 tbsp olive oil | 300g French beans, topped | 250g halloumi cheese | 200g tomatoes, cut into wedges | handful fresh basil, ripped up | 100g rocket | salt and pepper

Step 1: To make the dressing crush the almonds in a pestle and mortar, add the garlic and lemon juice. Mash this to a paste. Slowly add the olive oil, combining all the ingredients.

Step 2: Cook the French beans in boiling salted water for 2-3 minutes. Allow to cool (or cool quickly in iced water).

Step 3: Cook halloumi in a hot skillet (a top tip for the tastiest halloumi is to rub lightly in paprika and cornflour before frying if you have any spare), set aside.

Step 4: – Toss the beans, tomatoes, basil and rocket in almond dressing. Season with black pepper. Add halloumi at the end once cool-ish

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Check out what’s in the other boxes