- 4
Ingredients
- 3 cups green beans
- 2 very ripe tomatoes
- 1 tablespoon capers, soaked in loads of water
- 1 clove of garlic, crushed
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- a small bunch of fresh basil
- 1 tablespoon mixed olives, chopped
- 2 cups halved or quartered cherry tomatoes, chopped
- salt and freshly ground black pepper
Preparation
Step 1
Trim the beans.
Slice the tomatoes in half and extract all the juice by forcing it through a strainer into a bowl. Add the capers, garlic, vinegar, oil and basil leaves. Blend with an immersion blender or in a blender.
Bring a saucepan of salted water to a boil, then add the beans and cook for about 3 minutes, until tender (just past the squeaky stage). Drain well.
While the beans are still hot, toss them in a bowl with the tomato dressing, chopped olives, and tomatoes. Season well.
If you can find them, use salted capers, because they have a better flavor, but they will need soaking and rinsing before using.
This makes a good meal with a poached egg on top.
Toast some chunks of stale ciabatta in a medium-hot oven to make croutons and toss in the tomato dressing above. Yum.
Use grilled zucchini or grilled eggplants in place of the green beans.