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Spicy Greek bean medley recipe

Fresh cherry tomatoes and a touch of chilli bring a zesty mix of flavours to this spring salad

My dear friend Mary Amiridis, inspired by the fresh seasonal beans that are abundant during the summer months, combined a selection of fresh beans with flavoursome tomatoes and a little chilli to bring together this protein and fibre rich salad.

Serves: 6

Ingredients

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What to do

  • 1. Steam green, broad and borlotti beans with peas until just cooked.

  • 2. Meanwhile, heat olive oil in a frying pan over medium heat and sautè onion, garlic and chilli until onion is translucent.

  • 3. Add in the cherry tomatoes, water, bay leaves and fresh dill and steamed beans and simmer for 10 minutes until beans cooked through.

  • 4. Season with salt and pepper, pour into serving bowl and garnish with goat’s cheese and fresh oregano leaves, and serve.

  • Recipe from The Mediterranean Diet Cookbook by Dr Catherine Itsiopoulos, available now from Pan Macmillan Australia.

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