Bean And Capsicum Salad

Ingredients

  • 2 cloves garlic
  • 50g butter
  • 260g chargrilled capsicum
  • 500g green beans
  • 1/4 cup flat leaf parsley
  • 2 tbs extra virgin olive oil
  • 1 lemon
  • 1 1/2 cup sourdough bread, cut into cubes
  • 1/2 cup flaked almonds, toasted
View Method Bean And Capsicum Salad

Method

  1. Trim 500g green beans and slice diagonally. Blanch in boiling salted water for 1 minute. Drain and refresh under cold running water. Refrigerate until cold.
  2. Melt 50g butter in a frying pan over medium heat. Add 1 cups sourdough bread cubes and cook, stirring occasionally for 2 minutes. Add 2 thinly sliced garlic cloves and cook for a further 6-8 minutes or until golden. Stir in 1/4 cup roughly chopped flat leaf parsley. Remove from heat and cool slightly.
  3. Drain and slice a 260g jar chargrilled capsicum. Combine in a bowl with beans and cup toasted flaked almonds. Whisk 1 tbs lemon juice with 2 tbs extra virgin olive oil and season to taste. Pour dressing over salad, add croutons and toss to combine. Garnish with finely shredded lemon rind.
View Ingredients Bean And Capsicum Salad
View Method Bean And Capsicum Salad
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