Summer side! Green beans and tomatoes with caper dressing
- 4 tbsp olive oil
- 150g country bread, roughly torn into chunks
- 200g very ripe tomatoes
- 1 tbsp capers in brine, rinsed and drained
- 1 garlic clove, crushed
- 1 tbsp red wine vinegar
- Small bunch fresh basil
- 350g green beans, trimmed
- 4 medium free-range eggs
- 2 tbsp mixed olives, chopped
- 150g cherry tomatoes, halved
- Heat a large frying pan over a medium heat. Add 2 tbsp oil and the bread chunks. Gently fry the croutons until crisp and golden. Remove from the pan and set aside.
- For the dressing, halve the 200g tomatoes and extract all the juice by rubbing them through a sieve into a bowl (discard the flesh/skins). Add the capers, garlic, vinegar, remaining oil and basil leaves. Whizz in a blender (or with a stick blender).
- Bring a pan of salted water to the boil, add the green beans and cook for 2-3 minutes until tender. Using a slotted spoon, transfer to a large salad bowl along with the dressing.
- Make a whirlpool in the boiling water and quickly crack 2 eggs into the centre. Turn down the heat to a gentle simmer and allow the eggs to poach for 2 minutes or until the whites are set and the yolks are still runny. Remove them from the pan with a slotted spoon, drain and reserve. Repeat with the other eggs. (You could also use soft-boiled eggs and peel and chop them.)
- Toss the beans and dressing with the chopped olives, cherry tomatoes and croutons. Season well and serve topped with the poached eggs.
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