This weeks theme is beans. Rather than trying to find a complete meal to make using beans I decided on a side. I have so many recipes in my books focusing on wonderful sides which I normally ignore in favour of the more seductive looking main meals that I have decided to put in a big effort to make more sides. This Bean Salad recipe comes from my latest book, Stephanie Alexander's Kitchen Garden Companion, the book really does turn simple ingredients into special dishes. The recipe uses green & yellow beans however I was away this weekend & didnt have time to hunt around so was stuck with last minute shopping & no yellow beans. I cannot believe how simple this salad is, it just proves that if you use quality ingredients like fantastic marinated goat's cheese, olives & fresh herbs from the garden than that is all you sometimes have to do to impress.
Green & Yellow Bean Salad
1 tablesoon extra virgin olive oil
2 tablespoons of your favourite olives
2 teaspoons small salted capers, soaked in water for 5 minutes, drained & patted dry (I omitted the patting)
2 tablespoons chopped flat leaf parsley
2 teaspoons chopped chives
150g green beans, trimmed
150g yellow beans, trimmed
sea salt & freshly ground black pepper
marinated goat's cheese, to serve
Bring a large pot of lightly salted water to the boil. Meanwhile, put olive oil, olives, capers, parsley & choves into a mixing bowl.
Cook beans seperately in the water for 8 minutes each & drain, dont run cold water over them as this will leave them tasting of water rather than beans. Add beans to the mixing bowl. Mix well, taste & season with salt & pepper. Arrane on a serving platter & top with goats cheese.