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Recipe: Apples, Courgettes, Green Beans with Toasted Almonds.

This vibrant crunchy salad makes for a perfect side or healthy light lunch.


50 g Almonds
1 splash Vegetable oil
½ tsp Flaky sea salt
½ tsp Sugar
200 g Green beans, tips removed
Granny Smith apple
2 cloves Garlic, crushed
½ cup Mayonnaise
Spring onion, 2 if small


  • Heat a small frying pan to toast the almonds. Add a splash of oil. 
  • Lightly toast the almonds. Season with flaky salt. Remove from the pan and cool.
  • Heat a pot of water to blanch the beans. Add salt and sugar to the water; this helps to heighten the green colour of the beans.
  • When water reaches a rolling boil, add the beans. Cover with a lid and cook for 3-4 minutes. 
  • Drain in a sink with cold running water and ice if you have it. Remove from the water when cool, and drain.
  • Slice the spring onions and courgettes on an angle and place in a large bowl.
  • Cut the apple into quarters, core and slice thinly. 
  • Place in a separate bowl and drizzle with lemon juice and flaky sea salt. Mix through then add to the vegetables.
  • Stir garlic through the mayonnaise and add to the vegetables. With your hands, gently lift the vegetables to coat with mayonnaise.


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Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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