"This is an evolution of an Israeli dish," says Afik Gal. "We used to go to the Palestinian territories in East Jerusalem to get beans because there, produce is farmed traditionally and is much better. When Eyal came here and saw how many varieties of beans there were, he decided the Australian version would include at least six different varieties of bean. We serve them in a paper bag because it looks good that way. And it saves on washing up."
- 200 gm sea salt
- 500 gm green beans, or a variety of beans and peas
- ½ garlic clove, finely grated
- Juice and finely grated rind of ½ lemon
- 2-3 tbsp extra-virgin olive oil
- 1Add salt to 5 litres of water in a large saucepan and bring to the boil. Add beans and boil until they start to soften or are cooked to your liking (6-8 minutes for soft beans; if using more than one kind, cook them separately). Drain and refresh in a big bowl filled with ice-cold water to stop the cooking and keep a bright green colour for the beans. When completely cold, drain beans and set aside in a strainer to drain completely.
- 2Put beans in a bowl big enough to mix. Add garlic, lemon juice and rind, and olive oil, mix well, season to taste with sea salt and serve.