The Green Bean Special

August eating incoming

Often relegated to a side dish, delicious green beans deserve their time in the sun. The season runs until September — here are some excellent ways to centre them.

Roast green bean, Parmesan & caper salad

The Parmesan breadcrumb crunchy topper takes this salad to great heights.

Recipe
Makes 2 portions

120g green beans, stem end trimmed
30g breadcrumbs
30g grated Parmesan
1 tsp picked thyme leaves
1 clove garlic, finely grated
1.5 tbsp Dijon mustard
1 tsp runny honey
1 lemon
1 small head radicchio or 2-3 chicory, washed and roughly chopped
1 tbsp capers
Half a small shallot, finely sliced
Salt & pepper
Olive oil

1. Heat oven to 180c / 355F fan

2. Bring a large pan of salted water to a rolling boil. Add the green beans, simmer until just tender (4-6 mins), then drain. Refresh in cold running or iced water, then drain again

3. Stir together the breadcrumbs, Parmesan, thyme, garlic, 1 tbsp Dijon mustard, honey, a little lemon zest, salt & pepper. Stir in the green beans to lightly coat in the mixture

4. Place the green beans on a baking sheet and scatter over the remaining Parmesan mixture - breaking up any large clumps. Drizzle or spray with a little oil. Place in the middle of the oven and bake until the crumble is gently golden - around 12-15 mins but keep a close eye. Set aside to cool slightly

5. In a large bowl whisk together the remaining half tbsp Dijon mustard with the juice of half the lemon. Stir in the capers and shallots, then stream in 2 tbsp olive oil while whisking. Stir in the radicchio and season to taste

6. Arrange the radicchio, beans and Parmesan crumbs on a serving plate

Herby green bean fritters

Breakfast, lunch or dinner type thing. Crispy and delicious but totally chock-full of beans.