Wednesday, 14 March 2012

BBQ Aubergines and Double Bean Salad

At last, a meal this week that I put together and actually feel happy about. As I previously covered, aubergines work great on the barbie; this time I spiced them up a little with some ground black pepper, Chinese five-spice and ground coriander. While the aubergine slices and a couple of sweetcorn slowly toasted over the BBQ, I put together a tasty little salad.


  • 250g green beans, tailed
  • two ripe red tomatoes
  • a small bunch of basil
  • a tin of butter beans
  • 2 tbsp capers
  • juice of half a lemon
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 2 tbsp olive oil

Steam the green beans for five minutes, until just cooked. Drain and rinse briefly; they will continue cooking while they're hot, so if they're in danger of going soggy, blanch them in ice cold water. Cut the tomatoes into small cubes and tear the basil into pieces. Drain the tin of beans and combine with the vegetables and capers in a large salad bowl. Whisk the lemon juice, sugar, salt and olive oil together in a jar or bowl then pour over the salad. Toss and serve immediately.

No comments:

Post a Comment