French beans and salsa verde

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Fish

French beans and salsa verde

Name: French beans and salsa verde
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4

Side Serves 4 25 min

This salsa verde recipe is just a guide: you can add basil, change the herb quantities, use lemon juice instead of vinegar – just keep tasting to make sure you're going in the right direction. It's also delicious with fish and roast lamb. A food processor is a big help, but if you don't have one just chop the ingredients up by hand.

Ingredients

1 garlic clove, crushed
1 tbsp capers soaked in water for 20 mins, then drained and squeezed dry
2 anchovy fillets
small bunch flat leaf parsley
10 mint leaves
1 tsp Dijon mustard
1 tbsp red wine vinegar
olive oil
250g French beans, topped and tailed
salt and pepper

Method

Prep time: 20 min

Cooking time: 5 min

Step 1
Place the garlic, capers, anchovies, parsley and mint in a food processor and blend well (or chop finely by hand).
Step 2
Place the mixture in a bowl and add the mustard and vinegar. Drizzle enough olive oil to give it a thin coating consistency and season well.
Step 3
To cook the beans, place them in a pan of boiling water for about 5 minutes, until they are tender but with a bit of squeak. Serve tossed or drizzled with the salsa verde.