3rd February 2016 Helen 5Comment

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This really simple vegetable dish is what it is: Greens & Beans with Garlic & Basil Dressing. It was knocked up in a bit of a rush the other night making it up as I went. It’s a mix of those lovely flavours that just go brilliantly together plus one of those cans of beans that I buy to feel all good and green but which often lingers in the back of the cupboard feeling terribly unloved. This went down a storm as a side dish with some pasta. It would go equally well with fish and boiled new potatoes; or using a crusty bread to mop up the delicious dressing. The vegetables are fairly lightly cooked so they have loads of flavour and the lovely dressing is nice and refreshing – though there’ll be no snogging after!

Stored in an airtight tub this would take a quick reheat the next day and work well with pasta with a sprinkling of Parmesan, or as the filling in an omelette. You could even add some bacon or chicken and do a bit of a Carbonara if you wanted something creamy. If you want it as a salad the next day, don’t add the dressing until just before eating and it stays fresher.

Do I need to add that this goes great with a glass of white wine? Nope. I thought not.

Kiddie verdict: the toddler accidentally sucked on an asparagus spear. Otherwise this was deemed completely unacceptable to the Ministry.

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Greens and Beans with Garlic & Basil Dressing
Print Recipe
A quick and good looking vegetable dish. Perfect with pasta or fish and easy to split between two meals.
Servings Prep Time
2 People 10 Minutes
Cook Time
10 Minutes
Servings Prep Time
2 People 10 Minutes
Cook Time
10 Minutes
Greens and Beans with Garlic & Basil Dressing
Print Recipe
A quick and good looking vegetable dish. Perfect with pasta or fish and easy to split between two meals.
Servings Prep Time
2 People 10 Minutes
Cook Time
10 Minutes
Servings Prep Time
2 People 10 Minutes
Cook Time
10 Minutes
Ingredients
Servings: People
Instructions
  1. Rinse the courgettes and chop off either end. Cut into long strips with a knife or (even easier) with a potatoe peeler. Prepare the asparagus by chopping off the bottom end and rinsing.
  2. Heat a skillet (or normal pan) with 1 tbsp olive oil to medium high heat.
  3. Season the courgettes and cook, tossing lightly, for about 5 minutes. Remove from the heat and place in a serving dish.
  4. Add the asparagus spears to the pan ( there should be no need for more oil unless the pan is very dry). Cook for about 5 minutes. Remove from the heat and place in the dish with the courgettes.
  5. Add the drained beans to the dish and gently mix to combine.
  6. Using a pestle and mortar - or just mixing in a bowl, blend two good tablespoons of oil, the basil, a sprinkling of salt, the lemon juice and the crushed garlic cloves. Drizzle over the vegetables and mix lightly.
  7. Serve up and enjoy.
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5 thoughts on “Greens and Beans with Garlic and Basil Dressing

    1. It’s seriously moorish Emily – bet beware of the snog-free night it guarantees! Not for valentines night unless you both partake!!!!

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