Use a combination of round yellow and green beans if available. Substitute large capers if caper berries are unavailable.
Serves: 6–8
INGREDIENTS
300 grams round green beans
2 cups frozen broad beans
1/3 cup caper berries
¼ cup herbs, use either dill, mint or flat-leaf parsley
Dressing
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove garlic, crushed
2 tablespoons finely chopped red onion
sea salt and freshly ground pepper
METHOD
Cook the green beans in plenty of boiling salted water until just tender. Remove with a slotted spoon and refresh in cold water. Drain and dry on kitchen towels.
Add the broad beans to the boiling water and cook for 2-3 minutes. Drain and refresh in cold water then peel, discarding the skins.
Dressing: Whisk the ingredients in a bowl and season.
Gently toss all the beans and the caper berries with the dressing and arrange in a shallow dish. Garnish with the herbs and a grind of black pepper.
Pantry note: Capers are the unopened buds of a bush native to the Mediterranean. When left to mature, the fruit (caper berries) can become the size of an olive and are picked with the stem on. Both are sold pickled in brine.
Menu: Enjoy with Melting Bocconcini, Capsicums with Almonds, Capers and Raisins, Fennel Salami Bruschetta with Rocket and Pinenuts, and finish with Hazelnut and Aniseed Fregolata.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.