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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Green Beans with Olives, Preserved Lemon and Mint]()
RecipeGreen Beans with Olives, Preserved Lemon and Mint
Article by Claire Aldous![Capsicums with Almonds, Capers and Raisins]()
RecipeCapsicums with Almonds, Capers and Raisins
Article by Claire Aldous![Fennel Salami Bruschetta with Rocket and Pine Nuts]()
RecipeFennel Salami Bruschetta with Rocket and Pine Nuts
Article by Claire Aldous![Green Bean and Buckwheat Salad with Goats Cheese Toasts]()
RecipeGreen Bean and Buckwheat Salad with Goats Cheese Toasts
Article by Claire Aldous
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.