BURRATA, BRAISED GREEN BEANS & ALMONDS

SERVES 4-6 AS A SALAD / PREPARATION 10 MINUTES / COOKING 30 MINUTES

Most of the time I like my beans a little squeaky and only just tender, but I also enjoy them slow cooked until they are very soft and tender as in this dish when they are fried and steamed with some aromatics. Creamy burrata is excellent here – make sure it is at room temperature before using – and the anchovies add a dash of salty umami to the dish.

3 tablespoons olive oil

2 shallots, thinly sliced

500g green beans, trimmed

½ teaspoon sea salt

2 cloves garlic, thinly sliced a handful basil leaves

½ cup white wine

1 packet burrata, torn into pieces (or use stracciatella) 5-6 anchovies (optional)

¼ cup sliced almonds, toasted extra virgin olive oil, to drizzle

In a wide pan, gently heat the oil and fry the shallots slowly until tender, 8-10 minutes. Add the green beans, salt, garlic and half of the basil and stir to coat. Add the white wine and ½ cup water, cover with a lid, cook over a low heat for 20 minutes or until the beans are very tender and the liquid has mostly evaporated. If necessary add a dash of water to the pan if it looks to be drying out before the beans are done. Allow to cool to room temperature.

Put the burrata on a platter, toss the beans with the remaining basil and scatter over the burrata. Top with the anchovies (if using), almonds and drizzle with extra virgin olive oil. ■

CREDITS Beaded flowers from Hark Handmade; woven outdoor mat used as table cover by Sunnup; beaded placemat and coasters from Regular Interval; Alex Jones Pots vase and salt dishes from Regular Interval; ceramic tumblers from Morning Memories; wooden salad servers from Frances Nation; serving plate (page 83) by Hayley Bridgford; dinner plate (page 85), turquoise plate (page 89) and side plates from The Alchemist’s Table. All other props are stylist’s own. For full details see Credits Index, page 137.