This salad makes a de­li­ciously fresh way to start a meal, but would also work well as a side dish along­side sim­ple grilled meat or fish. The beans are lightly cooked to re­tain some bite and paired with a fra­grant med­ley of fresh herbs mak­ing this the perf

Friday - - Food -

Green bean and red pep­per salad

Prepa­ra­tion time: 10 min­utes Cook­ing time: 30 min­utes Serves 4-6 as part of a supra (a Ge­or­gian feast of many dishes, sim­i­lar to a mezze ta­ble)


1kg green beans, sliced 5 gar­lic cloves 150ml veg­etable or sun­flower oil 3–4 onions, finely chopped 1 large car­rot, peeled and coarsely grated 2 long red peppers, finely sliced 1 tbsp tomato purée (paste) 2 tsp de­mer­ara (turbinado) sugar 50g fresh pars­ley, chopped 50g fresh dill, chopped 50g fresh co­rian­der (cilantro), chopped sea salt and hot chilli pow­der, to taste

Bring a large pan of water to the boil then add the beans. Lower the heat to a gen­tle sim­mer and cook for 4 min­utes, or un­til just ten­der. Drain and rinse in cold water to stop cook­ing. Us­ing your hands, pick up the beans and squeeze them to re­move any ex­cess water. Set aside. Crush the gar­lic with the back of a knife and then put in a mor­tar with a pinch of sea salt. Grind with a pes­tle to a smooth paste and set aside.

Heat the oil in large sauté pan over a medium heat. Add the onions to the pan and cook, stir­ring con­tin­u­ously, un­til soft and start­ing to turn golden, about 10 min­utes. Add the grated car­rot and con­tinue to cook, stir­ring, un­til soft­ened but still re­tain­ing some bite. Add the peppers to the pan and cook for an­other 3 min­utes.

Us­ing a wooden spoon or spat­ula, push the veg­eta­bles to the side of the pan. Add the tomato purée (paste) and de­mer­ara (turbinado) sugar to the cen­tre of the pan and cook, stir­ring, for around 2 min­utes, un­til thick­ened. Com­bine the veg­eta­bles in the pan with the tomato purée (paste), then add the beans to the pan and stir to com­bine. Cook for 5–7 min­utes, stir­ring oc­ca­sion­ally. Add the gar­lic paste, chilli pow­der and fresh herbs to the pan and cook for a fi­nal 2 min­utes. Trans­fer to a serv­ing plat­ter and serve warm.

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