Green bean, olive and pine nut salad

Name: Green bean, olive and pine nut salad
Yield: Serves 4
Cuisine: Italian recipes

Easy
September 2007

Easy
September 2007

Serves 4
Ready in 10 minutes

Green bean, olive and pine nut salad is a lovely fresh small starter, or antipasti. No Italian could possibly begin a meal without antipasti – deliciously delicate and tempting bites to whet the appetite.

Gluten-free recipes

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Ingredients

50g pitted black olives
2 sunblush tomatoes in oil, drained
25g Grana Padano, coarsely grated
1 tbsp extra-virgin olive oil
1 tsp balsamic vinegar
300g fine green beans, halved
50g pine nut

Ingredients

50g pitted black olives
2 sunblush tomatoes in oil, drained
25g Grana Padano, coarsely grated
1 tbsp extra-virgin olive oil
1 tsp balsamic vinegar
300g fine green beans, halved
50g pine nut

Method

Put the olives and tomatoes on a board and finely chop. Tip into a bowl, and stir in the grated Grana Padano, oil and vinegar.
Cook the beans in a pan of salted boiling water for 3-4 minutes, until tender. Drain, cool, then add to the bowl.
Toast the pine nuts in a small frying pan until golden. Add to the bean salad and toss together. Serve in bowls

Method

Put the olives and tomatoes on a board and finely chop. Tip into a bowl, and stir in the grated Grana Padano, oil and vinegar.
Cook the beans in a pan of salted boiling water for 3-4 minutes, until tender. Drain, cool, then add to the bowl.
Toast the pine nuts in a small frying pan until golden. Add to the bean salad and toss together. Serve in bowls

delicious. tips

This recipe uses Grana Padano cheese which is a hard Italian cheese, similar to Parmesan. It’s non-vegetarian. To make this dish veggie, use a veggie cheese.

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