Frenchie’s Farm Salad

A mixed leaf salad packed with some of our favourite veggies and finished with a mustard dressing

Serves 4

10 Mins Prep

10 Mins Cooking

 Forkin’ Easy


For Mustard Dressing:
1/3 cup Olive Oil
1 Tablespoon of Honey
3 table spoons Grain Mustard
1/4 cup White Wine Vinegar
Salt and Pepper to taste

For Salad:
120g Mixed Leaf (Hispi, Radicchio, Frizee)
100g Red Pepper diced
100g Stringless Runner Beans
120g Cherry Tomatoes
120g Cucumber diced
65g Red Onion diced
50g Kalamata Olives
Salt to taste


  1. First things first, get your dressing ready! Put white wine vinegar, honey, grain mustard, salt and pepper together and whisk until contents are blended. Add the olive oil slowly in a steady stream and continue whisking until smooth.
  2. Lay out the red pepper and cherry tomatoes on a baking tray, lightly salt, pepper and drizzle olive oil. Then put them to roast in the oven on high for around 5 mins. Meanwhile, steam/boil runner beans for 5-10 mins until tender.
  3. Once the runner beans are tender, immediately put it in cold ice water. While they cool, put the roasted peppers and tomatoes together with the rest of the veggies, leaving the olives aside. Add runner beans once they have cooled down.
  4. Once all Veggies are in a bowl add salt to taste and mix. Then add the mustard grain dressing that was made earlier and mix!
  5. Once everything is thoroughly mixed, add the Kalamata olives on top.
  6. Serve & enjoy!