Name: Roman beans, ricotta salata and oregano
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 500 gm Roman beans, trimmed; For brushing: olive oil; 2 garlic cloves, finely chopped; Juice and finely grated rind of ½ lemon; 1 tbsp red wine vinegar; 2½ tbsp extra-virgin olive oil; 120 gm ricotta salata, coarsely crumbled; ¼ cup (loosely packed) oregano

Roman beans, ricotta salata and oregano

Australian Gourmet Traveller recipe for Roman beans, ricotta salata and oregano.

Serves 6

Prep

10M

Cook

10M

Total

20M

This super-simple salad makes a hero of a single ingredient: Roman beans. And while you’ve got the barbecue fired up to char-grill the beans, why not throw on a T-bone?

Ingredients

500 gm Roman beans, trimmed

For brushing: olive oil

2 garlic cloves, finely chopped

Juice and finely grated rind of ½ lemon

1 tbsp red wine vinegar

2½ tbsp extra-virgin olive oil

120 gm ricotta salata, coarsely crumbled

¼ cup (loosely packed) oregano

Method

Main

1.Heat a char-grill pan (or barbecue) over high heat. Brush beans lightly with olive oil and grill in batches, turning once, until just tender and lightly charred (1-2 minutes). Remove from heat, set aside, then, when cool enough to handle, cut into roughly 10cm lengths.

2.Combine garlic, lemon juice and rind and vinegar in a large bowl and set aside for 5 minutes for garlic to soften. Stir in extra-virgin olive oil, season to taste, add beans and cool to room temperature, or refrigerate until required. Just before serving, scatter salad with ricotta salata and oregano.