Healthy Eating

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Persian red lentil soup with tahini, beetroot and fried mint

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Green beans and radishes


"Simple side dishes, like this quick-blanched bean dish with a lemony chimichurri, peppery radishes and a hit of texture from breadcrumbs, are key to bringing balance, acidity and a fresh approach to a meat-centric meal," says Stone.

You'll need

600 gm mixed yellow and green beans, ends trimmed 4 radishes Extra-virgin olive oil, for drizzling   Breadcrumbs 80 gm baguette, crusts trimmed 20 gm butter 1 tbsp olive oil   Chimichurri 80 ml (1/3 cup) olive oil Juice of 1 lemon 1/3 cup finely chopped flat-leaf parsley 1½ tsp Aleppo pepper 1 tsp finely chopped oregano 1 tsp finely chopped rosemary 1 tsp finely chopped sage 1 tsp finely chopped thyme

Method

  • 01
  • For breadcrumbs, cut bread into 3mm dice. Heat butter and oil in a frying pan over medium-high heat until butter foams, then add bread and stir continuously until golden brown (4-5 minutes). Drain on paper towels, season to taste and set aside.
  • 02
  • For chimichurri, combine ingredients in a bowl and season to taste.
  • 03
  • Blanch beans until just tender (2-3 minutes), drain and refresh in iced water, then drain well. Thinly shave radishes on a mandolin and crisp in iced water until ready to serve.
  • 04
  • Toss beans with chimichurri in a bowl to coat. Taste and add more salt and lemon juice if necessary. Add breadcrumbs, toss to combine, then transfer to a serving platter. Drain radishes, scatter over beans, drizzle with oil, season with freshly ground black pepper and serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Sep 2016

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