delicious Australia – June 2017

WARM BEAN SALAD WITH

LEMON BUTTERLEMON BUTTER

SERVES 8 AS A SIDESERVES 8 AS A SIDE

250g green beans, trimmed250g green beans, trimmed

250g yellow beans, trimmed

Juice of 2 lemons

100g unsalted butter, chopped

2 red (Asian) eschalots,

finely chopped

4 anchovy fillets in oil, drained,

finely chopped

400g can butter beans, rinsed, drained

Micro mint, to serve

Fill a large saucepan with water and bring

to the boil. Add green and yellow beans,

and cook for 2-3 minutes or until tender.

Drain and refresh in iced water, then drain

and set aside.

Combine the lemon juice, butter,

eschalot and anchovy in a large frypan

over medium heat. Bring to a simmer,

then add the butter beans and blanched

beans, and cook, stirring, for 1-2 minutes

or until beans are coated and warmed.

Season, then spread over a platter.

Scatter with micro mint to serve.

CLOCKWISE (from below right): David
serves his guests a French Vine wine; rugby serves his guests a French Vine wine; rugby
great Phil Waugh; guests enjoy lunch.great Phil Waugh; guests enjoy lunch.