Green bean salad
Serves 4-6
1kg French or runner beans
125ml extra virgin olive oil
2 Tbsp lemon juice
1 garlic clove, made into a paste
Sea salt flakes and freshly ground black pepper
1 bunch fresh basil leaves
1 spring onion, trimmed and finely sliced
Trim the ends of the beans and peel the sides if using runner beans. Cut the beans into manageable lengths.
Blanch the beans in boiling salted water until just tender, 4-8 minutes. Drain and plunge into cold water, then drain and transfer to a salad bowl.
Make the dressing by whisking the olive oil with the lemon juice and garlic. When the dressing looks well amalgamated, season and pour it over the runner beans.
Add the basil leaves and spring onion and toss gently to combine.
This recipe is from Alison Lambert, chef at the Otago Farmers Market. The mobile kitchen is being renovated so she won't be demonstrating this weekend.
