Fresh cherry tomatoes and a touch of chilli bring a zesty mix of flavours to this spring salad
My dear friend Mary Amiridis, inspired by the fresh seasonal beans that are abundant during the summer months, combined a selection of fresh beans with flavoursome tomatoes and a little chilli to bring together this protein and fibre rich salad.
300 g green beans, trimmed
300 g fresh broad beans, blanched and double-peeled
100 g fresh borlotti beans
100 g freshly podded peas
1⁄3 cup (80 ml) olive oil
1 medium red onion, finely chopped
1 clove garlic, finely chopped
1 hot red chilli, deseeded (optional) and finely sliced
200 g cherry tomatoes, halved
1–2 bay leaves
1⁄3 cup (125 ml) water
1 tablespoon fresh dill, finely chopped
Freshly milled sea salt, to taste
Freshly ground black pepper, to taste
80 g goat’s cheese, cut into cubes
Few sprigs fresh oregano, leaves picked
1. Steam green, broad and borlotti beans with peas until just cooked.
2. Meanwhile, heat olive oil in a frying pan over medium heat and sauté onion, garlic and chilli until onion is translucent.
3. Add in the cherry tomatoes, water, bay leaves and fresh dill and steamed beans and simmer for 10 minutes until beans cooked through.
4. Season with salt and pepper, pour into serving bowl and garnish with goat’s cheese and fresh oregano leaves, and serve.
Recipe from The Mediterranean Diet Cookbook by Dr Catherine Itsiopoulos, available now from Pan Macmillan Australia.