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