Woman’s Weekly New Zealand – September 02, 2019

New Zealand Woman’s Weekly 39

SERVES 4

20 MINUTES

400gripemixed-colour

cherrytomatoes

400ggreenandyellowbeans

4 sprigsoffreshmint

4 clovesofgarlic

2 freshredchillies

oliveoil

3 tbspredwineor

balsamicvinegar

8 bocconcinimozzarella(150g)

4 slicesofrusticbread

Carefullyplungethetomatoes

intoa panoffast-boilingsalted

waterforexactly 30 seconds,

scoopoutwitha sieveandrun

undercoldwater.Lineupthe

beans,removejustthestalkends

andplacein theboilingwater

for4 minutes.Meanwhile,pick

themintleaves,puttingthe

babyleavesasideforgarnish.

Peelthegarlic,thenfinelyslice

withthechillies.Pinchandpeel

awaythetomatoskins,reserving

theflesh(it’sa bitofa faff,but

it’sworthit).

Drainthebeans,placingthe

panbackona mediumheat.

Drizzlein 1 tbspofoil,then

addthegarlic,chilliandmint

leaves.Fryfor2 minutes,add

thetomatoes,vinegarandbeans,

andsimmerfor4 minutes,stirring

regularlytobreakupthetomatoes.

Tasteandseasontoabsolute

perfectionwithseasaltandblack

pepper,thenspoonontoa

platteralongwithanytastyjuices.

Scatteroverthemozzarella

andreservedmintleaves,and

servewithhottoast.

Lovelyservedwarmontheday

• andanyleftovers are great cold
  in a lunch box.

Angrybeansalad

Warmarrabbiata

dressing,chilledbaby

mozzarella, fresh mint

Veg out with Jamie

GET A TASTYSNEAK

PEEK OF JAMIE OLIVER’S

NEW RECIPE BOOK

VEGbyJamieOliver,published

byPenguinRandomHouse,

©JamieOliverEnterprises

Ltd(2019VEG),RRP$60.

Photography by David Loftus.

ENERGY 296kcal

FAT 11.9g

SATFAT 5.8g

PROTEIN 13.8g

CARBS 33.4g

SUGARS 7.2g

SALT 1g

FIBRE 5.6g

foodEXTRA