African Vanielje on Aug 26 2007 at 11:52 pm | Filed under: Uncategorized
- Rinse a tablespoon of salted capers and then allow to stand in cold water for 5 minutes
- Make a basic lemon dressing with 60ml fresh lemon juice:180ml extra virgin olive oil, some fresh ground black pepper and maldon salt, and some fresh chopped chives
- Blanche a handful of green or runner beans in the egg water (before you put the eggs in of course). lift out with a slotted spoon while they are still bright green (before they go khaki green or grey – yeeugh!). Rinse under cold water to stop them cooking further
- Chop the green beans into a bowl
- Add chopped tomatoes. I used a mixture of cherry and little sungolds from the garden
- Add the capers and toss in the lemon dressing – allow to sit and infuse
- This can be served on its own as a salad, or as a salsa / accompaniment to barbecued fish, lamb or beef.
