A bright pair­ing

Landscape (UK) - - Landscape / In the Kitchen -

Tomato and green beans ripen at the same time and pro­vide a splash of colour when served to­gether. This sim­ple side dish is the ideal ac­com­pa­ni­ment to a sum­mer fish recipe. To make: heat 2 tbsp olive oil in a pan set over a medium heat. Add 1 shal­lot and 1 gar­lic clove, both peeled and finely chopped, and a pinch of salt, sweat­ing for 3 mins un­til soft­ened. Stir in 300g halved cherry toma­toes. Cover and cook over a low heat for 2 mins un­til soft­ened. Stir in a hand­ful of finely chopped flat-leaved parsley, the juice of half a lemon and salt and pep­per to taste. In a sep­a­rate pan of salted boil­ing wa­ter, cook 475g trimmed green beans for 3 mins un­til ten­der to the bite. Drain well and di­vide be­tween plates. Serve with toma­toes on the side and a gar­nish of young salad leaves.

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