So into the freezer I went, and retrieved a Simone Logue, Chicken and Leek Pie – just the ticket. Then I remembered a great salad I had seen in the May edition of one of my favourite food magazines, DISH, a New Zealand publication – Green Bean and Fennel Salad with Roasted Tomatoes – dinner was sorted.
Green Bean and Fennel Salad with Roasted Tomatoes
400g baby green bean
1 very small red onion, finely slice
1 medium fennel bulb, finely sliced
3 tbs olive oil
1 tbs white wine vinegar or verjuice
1 clove gaarlic, crushed
2 tbs mint, chopped, plus extra for garnish
1 punnet red cherry tomatoes
Sea salt and pepper
Preheat oven 100C
For the tomatoes
Place the tomatoes on a lined baking tray and toss with the olive oil, salt and pepper. Bake for about 1 1/2 hours until shrivelled and golden in patches. Cool.
For the salad
Soak the onions in cold water for 15 minutes. Drain and squeeze dry in kitchen paper. This process takes a little of the astringency out of them.
Cook the beans in plenty of boiling salted water until done to your liking. Drain and refresh in cold water to stop the cooking process. Drain on kitchen towels.
For the dressing
Whisk the oil, vinegar and garlic in a bowl and season with salt and pepper, then stir in the mint.
To assemble the salad
Toss the beans, onion, fennel and half the tomatoes with the dressing and transfer to a serving platter. Scatter the remaining tomatoes, add a grind of black pepper and the extra mint leaves.