Had this yesterday with Jamie's Spanish Chicken (elsewhere on the blog) it is incredibly simple but really rather good.I added a couple of handfuls of rocket to bulk it out.
For the dressing you are meant to use pomegranate molasses which I have never even seen, so I added a little honey instead which seemed to work rather well.
It was Mothers day and we had one grandmother, two mothers, one father, one son, one daughter and one grandaughter ... but there were only four of us
Serves 4
Ingredients
350g small green beans, topped but not tailed
1 small red onion finely sliced
Rocket
1 small handful of mint leaves (roughly chopped)
1 small handful flat parsley leaves (roughly chopped)
sea salt
freshly ground black pepper
4 heaped tbs pomegranate seeds, to garnish
For the dressing:
2 tbs extra-virgin olive oil
1 tbs honey
1 tbs lemon juice
pinch of caster sugar
Method
To make the dressing, whisk together all the ingredients and pomegranate seeds.
Blanch the beans for a few minutes in a saucepan of lightly salted water until bright green and tender-crisp. Rinse under cold running water and drain well then mix with the herbs and onion. Season with salt and pepper. Drizzle with the dressing and garnish with pomegranate seeds.
For the dressing you are meant to use pomegranate molasses which I have never even seen, so I added a little honey instead which seemed to work rather well.
It was Mothers day and we had one grandmother, two mothers, one father, one son, one daughter and one grandaughter ... but there were only four of us
Serves 4
Ingredients
350g small green beans, topped but not tailed
1 small red onion finely sliced
Rocket
1 small handful of mint leaves (roughly chopped)
1 small handful flat parsley leaves (roughly chopped)
sea salt
freshly ground black pepper
4 heaped tbs pomegranate seeds, to garnish
For the dressing:
2 tbs extra-virgin olive oil
1 tbs honey
1 tbs lemon juice
pinch of caster sugar
Method
To make the dressing, whisk together all the ingredients and pomegranate seeds.
Blanch the beans for a few minutes in a saucepan of lightly salted water until bright green and tender-crisp. Rinse under cold running water and drain well then mix with the herbs and onion. Season with salt and pepper. Drizzle with the dressing and garnish with pomegranate seeds.
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