A taste of spring with Stellenbosch Vineyards

  • September 28, 2017

This month we invited chef and blogger Megan Kate Swan to create the perfect spring inspired dish and pair it with a wine from our partner Stellenbosch Vineyards. Be inspired to celebrate the spirit of spring by indulging in this delicious dish and beautifully crisp Sauvignon Blanc.

 

SPRING SUCCOTASH

A healthy American inspired side dish; great served alongside a braai, in particular chicken or fish! Perfect to celebrate all that is Spring.

 

INGREDIENTS

100g borlotti beans, canned

170g fine green beans, cut into 3cm lengths

170g sugar snap peas, sliced in half on the angle

6 spring onions, sliced

4 ears of corn, husked

80ml extra-virgin olive oil

45ml champagne vinegar or white-wine vinegar

1 handful fresh tarragon, chopped

Coarse salt and freshly ground pepper

2 avocados, cut into 6 wedges, then cut crosswise into thirds

250g cherry tomatoes, halved

 

 

DIRECTIONS

Prepare a bowl with ice water.

Cook fine green beans & sugar snaps in a large pot of salted boiling water until just tender, about 2 minutes. Transfer to ice water bath to refresh and drain.

For the corn, place directly over a gas burner and turn frequently until charred or char on the braai. 

Cut kernels off cobs, try keeping them in big chunks as this presents well.

Whisk oil, vinegar, and tarragon in a small bowl.

Season with salt and pepper and then mash in 3 of the avocado pieces.

Place cooked vegetables, borlotti beans, sliced spring onion and remaining avocado, with the tomatoes in a large bowl, and toss gently with dressing.  Garnish with fresh tarragon and serve immediately with a glass of chilled Stellenbosch Vineyards Sauvignon Blanc 2017.

All photographs by Megan Kate Swan

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