From Commonsense Vegetarian, Murdoch Books, 2011.
I was using green olives with a potato salad so thought I’d continue with the green olives and make this dish.
Sufficient green beans for two people were topped and tailed and blanched for 2 minutes, then drained and put aside.
Some spring onions were cut into lengths about the same as those of the beans. Now some oil was heated in a pan and the beans and the onions were added with a couple of small rosemary sprigs. The vegetables were sautéed until lightly browned. They were then taken off the stove.
While the vegetables were still hot some green olives were added with capers, some canned artichoke hearts and a little vinegar and olive oil. They were seasoned with salt and freshly ground black pepper.
This dish went really well with the warm potato salad. I always find that I get pleasing results from dishes made using this particular recipe book.
Ease of cooking: ✔✔✔✔