4as a starter
Green peppercorns add a subtle spicy aromatic note with a gentle piquant aftertaste. This is a perfect salad to make in autumn using new season ‘wet’ walnuts.
Top and tail the beans and place in a steamer basket set over boiling water. Steam until only just tender – about 5 minutes. Tip onto a board and chop into 4cm/1½in pieces. Leave to cool.
Now make the dressing. Quarter and core the pear, saving one quarter to add to the salad. Peel and roughly chop the rest. Put in a blender or small food processor with the lemon juice, olive oil, crush