Entertaining Side

Scorched green beans with roasted tomato vinagrette and lime

Name: Green bean salad recipe
Yield: 6
Ingredients: 8 roma tomatoes, halved lengthways; 60ml olive oil; 2 tsp caster sugar; 20.00 ml sherry vinegar; 2 tsp fennel seeds, toasted, crushed; Pinch of chilli flakes; 600g green beans, trimmed; 3 garlic cloves, crushed; 40g pecorino; Juice of 1 lime

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Scorched green beans with roasted tomato vinagrette and lime

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by Danielle Alvarez

Dec 13, 2024

"The deliciousness of this dish lies in the singeing of the green beans in a pan (or on a grill top), so don’t be shy! This helps tenderise the beans, which can often be a bit tough. It can be served warm or at room temperature, making it a great dish for entertaining." – Danielle Alvarez

8 roma tomatoes, halved lengthways
1/4 cup (60ml) extra virgin olive oil, plus extra, to drizzle
2 tsp caster sugar
1 tbs sherry vinegar
2 tsp fennel seeds, toasted, crushed
Pinch of chilli flakes
600g green beans, trimmed
3 garlic cloves, crushed
1/2 cup (40g) finely grated pecorino
Juice of 1 lime

Method

1.

Preheat oven to 200°C/180°C fan-forced. Grease a large baking tray and line with baking paper.
2.

Place tomatoes on tray cut-side up and drizzle with extra oil. Scatter with sugar and season to taste. Bake for 35-40 minutes, flipping tomatoes halfway through so they‘re skin-side up, until tomatoes are a bit shrivelled and more concentrated. When cool enough to handle, roughly chop (you can peel and discard skins or leave them on). Add to a large bowl and toss with the vinegar, fennel seeds and chilli flakes. Season to taste and set aside.
3.

Heat a lightly greased barbecue flat plate or large cast-iron or heavy-based frypan to high. Add beans to a large bowl with 1 tbs oil, season to taste and toss to combine.
4.

Cook beans, in batches if necessary, in an even layer and undisturbed for at least 3-4 minutes. Turn heat down if you notice them getting completely burnt – you want charred, but not burnt. Stir, flip and repeat for another 3-4 minutes, until beans are charred and tender. Remove from heat and place in large bowl. Repeat with remaining beans. On last batch, add the garlic into the pan for the last minute, just to allow it to cook with the beans a little.
5.

Toss all beans and garlic together with the tomato dressing and the fresh lime juice. Serve warm or at room temperature with grated pecorino on top.