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Bean Salad With Special Sprinkles
And On The
7th
Day Of Christmas, We Are Serving
Bean Salad
With Special Sprinkles
This salad topper goes well on all salads. It brings a delicious crunchy flavour burst - But alongside the fresh green beans and roast tomatoes, it’s absolutely magic. Leave the anchovies out if you must but it brings a real depth of salty flavour to the beans and I think you should give it a try!
Ingredients
700g Green Beans (or Asparagus)
1 cup Olives
1 punnet Cherry Tomatoes
¼ cup Oil
2 tbsp Brine From Olives
1 tbsp Capers
4 Anchovies
1 tsp Lemon Juice
½ tsp Man Grind
Lemon Zest to garnish
Fresh Parsley to garnish
Special Sprinkles
Instructions
1
Blanch the green beans in a large pot of boiling water for 1-2 minutes. Quickly refresh in a bowl of ice water to stop the cooking process.
2
To a skillet or oven safe dish add the cherry tomatoes, olives, olive brine, capers and anchovies. Bake for 10 minutes at 200°c. Fan Bake to blister the tomatoes and create a warm dressing.
3
Pour over the beans and toss to combine. Add lemon juice, lemon zest and Man Grind.
4
Add the Special Sprinkles and garnish with fresh parsley.
Alternatives
Vegetarian:Leave out anchovies.
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