Green beans and tomatoes with caper dressing

Green beans and tomatoes with caper dressing
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
335kcals
Fat
18.9g (3.6g saturated)
Protein
14.3g
Carbohydrates
24.5g (5.6g sugars)
Fibre
5.3g
Salt
0.8g
Calories
335kcals
Fat
18.9g (3.6g saturated)
Protein
14.3g
Carbohydrates
24.5g (5.6g sugars)
Fibre
5.3g
Salt
0.8g

Ingredients

  • 4 tbsp olive oil
  • 150g country bread, roughly torn into chunks
  • 200g very ripe tomatoes
  • 1 tbsp capers in brine, rinsed and drained (see Henry’s tips)
  • 1 garlic clove, crushed
  • 1 tbsp red wine vinegar
  • Small bunch fresh basil
  • 350g green beans, trimmed
  • 4 medium free-range eggs
  • 2 tbsp mixed olives, chopped
  • 150g cherry tomatoes, halved

Method

  1. Heat a large frying pan over a medium heat. Add 2 tbsp oil and the bread chunks. Gently fry the croutons until crisp and golden. Remove from the pan and set aside.
  2. For the dressing, halve the 200g tomatoes and extract all the juice by rubbing them through a sieve into a bowl (discard the flesh/skins). Add the capers, garlic, vinegar, remaining oil and basil leaves. Whizz in a blender (or with a stick blender).
  3. Bring a pan of salted water to the boil, add the green beans and cook for 2-3 minutes until tender. Using a slotted spoon, transfer to a large salad bowl along with the dressing.
  4. Make a whirlpool in the boiling water and quickly crack 2 eggs into the centre. Turn down the heat to a gentle simmer and allow the eggs to poach for 2 minutes or until the whites are set and the yolks are still runny. Remove them from the pan with a slotted spoon, drain and reserve. Repeat with the other eggs. (You could also use soft-boiled eggs and peel and chop them.)
  5. Toss the beans and dressing with the chopped olives, cherry tomatoes and croutons. Season well and serve topped with the poached eggs.

delicious. tips

  1. 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.’

  2. You can make the dressing up to 24 hours ahead and keep it covered in the fridge. Bring up to room temperature, then serve.

Recipe By

Henry Dimbleby.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

June seasonal recipes

Raspberry margarita

Learn how to make a raspberry margarita with our easy cocktail recipe. Tequila and Grand...

Save recipe icon Save recipe icon Save recipe

Apricot recipes

Caramelised apricot and ricotta upside-down cake

Upside-down is the right way up with this easy cake recipe – caramelised apricots and...

Save recipe icon Save recipe icon Save recipe

Teatime traybake recipes

Beetroot and chocolate traybake

Beetroot is the shining star in this take on a chocolate traybake. Its earthiness complements...

Save recipe icon Save recipe icon Save recipe

Make-ahead dessert recipes

Margarita cheesecake with tequila strawberries

For a make-ahead cheesecake with a twist, try our incredible margarita cheesecake, with crushed pretzel...

Subscribe to our magazine

Subscribe to delicious. magazine this month and SAVE 50%

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine