Chef’s Table

Greek green beans with tomatoes

Try this summery salad as a side or vegetarian main, courtesy of Erin Baker of the Natural Cookery School

My mom grew green beans (any variety of French beans) every summer and I was made to pick them on a regular basis. Back then I hated it as I would have much rather been playing with my friends.

Now, I have my own allotment and always grow green beans. This recipe is a great way to use up the summer gluts and can be served as a side dish or as part of a mezze.

Ingredients

Olive oil
1 large onion, finely chopped
3 medium tomatoes, sliced into eights
500g French beans, topped and tailed
1 tsp dried oregano or 1 tbsp fresh, finely chopped
Salt and pepper
Juice of 1 lemon
Fresh parsley

Method

Heat 2-3 tablespoons of olive oil in a large frying pan. Add the onion and cook until it turns translucent.
Pour the chopped tomatoes in and simmer for 5 minutes.
Add the French beans and oregano and season with salt and pepper. Cover and simmer until the beans are tender, about 8-10 minutes.
Remove from the heat and finish with freshly squeezed lemon juice. Garnish with fresh parsley, and enjoy.

To drink

Tinpot Hut Sauvignon Blanc

Intense aromas of fresh gooseberries and ripe capsicum, this is old school Kiwi Sauvignon Blanc. Classic Marlborough style fruit, rich and powerful with underlying minerality.

For more natural recipes like this from Erin, why not take a look at Erin’s book, The Veg Table. You can buy it here: www.naturalcookeryschool.com

Erin Baker runs the Natural Cookery School in Nailsworth. The Natural Cookery School’s approach to cooking uses foods that are minimally processed; whole grains, fresh local produce and minimally refined sugars.