Use a combination of round yellow and green beans if available. Substitute large capers if caper berries are unavailable.
Serves: 6–8
INGREDIENTS
300 grams round green beans
2 cups frozen broad beans
1/3 cup caper berries
¼ cup herbs, use either dill, mint or flat-leaf parsley
Dressing
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove garlic, crushed
2 tablespoons finely chopped red onion
sea salt and freshly ground pepper
METHOD
Cook the green beans in plenty of boiling salted water until just tender. Remove with a slotted spoon and refresh in cold water. Drain and dry on kitchen towels.
Add the broad beans to the boiling water and cook for 2-3 minutes. Drain and refresh in cold water then peel, discarding the skins.
Dressing: Whisk the ingredients in a bowl and season.
Gently toss all the beans and the caper berries with the dressing and arrange in a shallow dish. Garnish with the herbs and a grind of black pepper.
Pantry note: Capers are the unopened buds of a bush native to the Mediterranean. When left to mature, the fruit (caper berries) can become the size of an olive and are picked with the stem on. Both are sold pickled in brine.
Menu: Enjoy with Melting Bocconcini, Capsicums with Almonds, Capers and Raisins, Fennel Salami Bruschetta with Rocket and Pinenuts, and finish with Hazelnut and Aniseed Fregolata.
Related Content
RecipeGreen Beans with Olives, Preserved Lemon and Mint
Article by Claire Aldous
RecipeCapsicums with Almonds, Capers and Raisins
Article by Claire Aldous
RecipeFennel Salami Bruschetta with Rocket and Pine Nuts
Article by Claire Aldous
RecipeGreen Bean and Buckwheat Salad with Goats Cheese Toasts
Article by Claire Aldous
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!