Green beans and tomatoes with caper dressing
- September 2015
- Serves 4
- Hands-on time 30 min
Henry Dimbleby reminisces of holidays spent in southern Spain and how this bean and tomato recipe, inspired by his mother, takes him back.
- Vegetarian recipes
- 18.9g (3.6g saturated)
- 24.5g (5.6g sugars)
Henry says; ‘If you can find them, salted capers have a better flavour (although they will need soaking and rinsing). Also, try using grilled courgettes or aubergines instead of green beans.’
You can make the dressing up to 24 hours ahead and keep it covered in the fridge. Bring up to room temperature, then serve.
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