Call Us

Recipe: Apples, Courgettes and Green Beans with Toasted Almonds and Aioli

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.

Latest Newsletter

See our latest email newsletter.

Read now


Our People

CHEF FINN GYBEL  Originally from Denmark, Finn trained as a chef in leading Danish restaurants before heading to New Zealand with his family two years ago.

Find out more

Celia Hay

Celia Hay's fascination of flavoursome food, international cuisines,  fine wine and the art of hospitality led her to establish *Hay's Restaurant* in 1994 and the *New Zealand School of Food and Wine* in 1995 in Christchurch, New Zealand.

Find out more