Green beans with griddled tomatoes
- Mary Cadogan
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Serves 8
Easy
Prep: 10 mins
Cook: 12 mins
A star rating of 4.5 out of 5.10 ratingsRate
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This colourful seasonal side dish is the perfect side for summer entertaining
Dairy-free
Egg-free
Gluten-free
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
500g green beans
topped and tailed
-
2 tbsp olive oil
-
2 garlic cloves
thinly sliced
-
2-3 bunches cherry tomatoes
on the vine
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Nutrition: per serving
-
kcal47
-
fat3g
-
saturates0g
-
carbs3g
-
sugars2g
-
fibre2g
-
protein2g
-
salt0.01g
low
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Method
-
step 1
Cook the beans in a pan of boiling salted water for 6-8 mins until just tender. Drain and quickly cool under cold running water. Set aside.
-
step 2
Heat the oil in a large pan on the barbecue, then add the garlic and cook quickly until lightly browned. Add the beans, stir well, cover and leave to reheat. Meanwhile, cook the tomatoes on the grill bars until softened and slightly browned. Tip the beans into a serving bowl and top with the tomatoes. Sprinkle with a little sea salt and serve.
Recipe from Good Food magazine, August 2008
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A star rating of 4.5 out of 5.10 ratings
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