I cooked a nice meal for me and the other half this weekend, no babysitters so I brought the restaurant to us! I pulled some pages out of my Olive magazine and tried a few new dishes. This one was actually a dish that is served in Little Duck The Picklery and looked really fresh in the photo so I made this as my starter. I will be definately making this one again next time I have guests for dinner. I adjusted the amount of oil in the recipe though as it said 5 tbsp of olive oil! My diet does not allow that!
1 packet of timmed green beans
2 tbsp olive oil
2 garlic cloves thinly sliced
50g Kalamata ( purple) pitted olives
50g Goats cheese
Handful of torn basil
juice of half a lemon.
Blanch the green beans by putting in a pan of salted boiling water for 2 minutes. Remove from the pan and put them into a bowl of ice cold weater to stop them cooking and to keep them bright green. Wait until they are cool then pat them dry.
Heat the oil in a frying pan and add the garlic and fry gently so it does not burn for a few minutes, then add the olives and green beans and warm for a few minutes whilst stiring.
Place the beans and olives on a plate and add a few dollops of goats cheese, some basil leaves and a squeeze of lemon juice over the top.